Pitta Packed Lunch

Ingredients

• 6-8 Earth & Wheat Pitta bread
• 2 tbsp dukkha
• 1 pinch of sea salt
• 1 tsp dried mint
• 2 tbsp olive oil
• 1 tbsp grated parmesan
• 1 large bag of spinach, steamed
• 1 block of Feta cheese, diced
• 200g Asparagus, finely sliced
• ½ onion, diced
• 2-4 cloves of garlic, finely diced
• 2 tbsp pine nuts
• 2 tbsp grated parmesan
• 2 tbsp fresh dill, finely chopped
• 1-2 tbsp olive oil
• 1 tbsp mint sauce
• ½ tsp grated nutmeg
• Zest of 1 lemon
• Sea salt and cracked black pepper

Method

1. Preheat your oven to 200˚C. Prepare your Earth & Wheat pitta by drizzling with olive oil and sprinkling with dukkha, mint and salt. Finish with grated parmesan and bake in the oven for 6-8 mins until golden.
2. Steam your spinach for 4-5 mins and then squeeze out the excess water.
3. Toast your pine nuts in a dry pan with a pinch of salt for 2-3 mins and then add in oil, grated nutmeg and chopped onion. Sauté for 3-4 mins and then add garlic, asparagus, dill, lemon and mint sauce. Cook for a final 2-3 mins until the asparagus softens.
4. Mix all your filling in a bowl with the feta and spinach and fill your baked pittas. This makes the perfect packed lunch for the whole family!