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