Ingredients
-
Gluten Free
-
Dairy Free
- 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
Method
1
Using the beetroot and hummus dip, slather a generous amount onto the Pita to act as foundation for other ingredients.
2
Chop pumpkin into small chunks. Place on baking tray alongside chickpeas. Season with salt and pepper for taste.
3
Roast in oven until turned slighly toasted in colour. Let to cool for 5-10 minutes.
4
Put pumpkin and chickpeas onto beetroot Pita base and top with avocado, rocket, vegan feta and sriracha mayo.
