- Beetroot and hummus dip
- 1 tin of chickpeas
- 30g of vegan feta cheese
- 1/2 Pumpkin
- 1 avocado
- handful of rocket
- A drizzle of sriracha mayo
Using the beetroot and hummus dip, slather a generous amount onto the Pita to act as foundation for other ingredients.
Chop pumpkin into small chunks. Place on baking tray alongside chickpeas. Season with salt and pepper for taste.
Roast in oven until turned slighly toasted in colour. Let to cool for 5-10 minutes.
Put pumpkin and chickpeas onto beetroot Pita base and top with avocado, rocket, vegan feta and sriracha mayo.