This recipe is inspired by one of my favourite chefs of all times Otto Lenghi!
Although all my recipes are my own creation I like to take inspiration from the (many) cooking books I own.. Its like a trip to the world flavours from the comfort of your kitchen!
Although normally I wouldn't buy packaged food sometimes I make exceptions, in this case I bought the pitta pockets because it is just more practical and it tastes better than my failed attempts!!
This makes the perfect take away light lunch for the beach on the weekends or a cozy warm Sunday afternoon snack & appero with friends and the fam!
WHAT YOU NEED
1 pack of pitta pockets
1 can of chickpeas
1 pack of feta cheese (substitute if you're vegan)
1bunch or bag of fresh spinach
300g portobello mushrooms
1 cup of sunflower seeds
1 garlic clove
1 tsp of smoked paprika
1 cup of olive oil (plus extra for cooking the mushrooms)
salt & pepper
First let's make the vegan spinach pesto. In a hand blender mix spinach, olive oil, garlic, sunflower seeds, salt & pepper to taste. Then set it aside.
Now let's cook the mushrooms on a non stick frying pan with some olive oil, smoked paprika, salt & pepper to taste. Set it aside.
You can toast the pitta pockets in the oven or the toaster for an extra crunch. Put a little bit of each of the toppings so it doesn't get too difficult to bite into it. Start with spreading some pesto on the bread, then add a bit of mushrooms, a handful of chickpeas and for last crumble some feta cheese on top. This recipe serves about 6 pitta pockets.
Voila! It doesn't get easier than that!
Enjoy with no moderation :)