A plant-based feast for sharing.
INGREDIENTS
- 2-3 tubs (190g each) PnP falafel balls, reheated
- 1 can (400g) chickpeas, rinsed
- Olive oil
- 1 tsp (5ml) smoked paprika
- 1 tsp (5ml) ground cumin
- Salt and milled pepper
- 1 tub (120g) PnP beetroot hummus
- 1 tub (120g) PnP butternut hummus
- Handful fresh parsley, roughly chopped
- Handful fresh dill, roughly chopped
- 1 small tub (125ml) plain yoghurt
- Salad:
- 1 punnet (250g) cherry tomatoes, halved
- 1 small cucumber, diced
- ½ red onion, sliced
- 2 discs (80g) feta
- 1 packet (200g) PnP calamata olives, drained
- Salad dressing of choice
- Dried oregano, for sprinkling
For serving:
- 1 packet (6) pitas, toasted
recipe source: https://www.pnp.co.za/