Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1/2 large cauliflower , cut into small florets
- 1tablespoons pistachio dukkah
- 1/2 cup Greek-style natural yoghurt
- 1 clove garlic, crushed
- 4 wholemeal pita
- 420grams no-added-salt chickpeas, drained, rinsed
- 100grams Woolworths Danish-style feta, coarsely crumbled
- 1/2 punnet Sweet Solanato® tomatoes, halve lengthways
- 4 Qukes® baby cucumbers, sliced lengthways
- 1/2 bunch mint, leaves picked
- 8 pitted Kalamata olives, halved lengthways
- 5mL extra virgin olive oil cooking spray
Description
This healthier twist on a classic Greek dish combines crispy cauliflower, salad and garlic yoghurt in a wholemeal pita for a satisfying meal.
Method
Step 1 of 4
Place cauliflower in a bowl with half of the dukkah. Spray with oil. Toss to coat. Place in air-fryer basket.
Step 2 of 4
Cook cauliflower at 200°C for 10 minutes or until golden.
Step 3 of 4
Meanwhile, combine yoghurt and garlic. Season with freshly cracked black pepper.
Step 4 of 4
Spread half of the yoghurt mixture over pita. Divide cauliflower, chickpeas, feta, tomato, cucumber, mint and olives among pita. Top with remaining yoghurt mixture. Sprinkle with remaining dukkah. Serve.
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