This recipe is a healthier and more delicious version of traditional nachos! It is packed full of colour and flavour. To save time, the pita bread can be cooked the night before, then cooled and stored in an airtight container overnight.
Ingredients
- ½ wholemeal pita bread, cut into wedges
- Oil spray
- 5 cherry tomatoes, halved
- ½ medium cucumber, finely chopped
- ¼ small red onion, finely chopped
- 2 teaspoons fresh mint leaves
- ½ teaspoon balsamic vinegar
- Lemon juice, to taste
- Sea salt and ground black pepper, to taste
- 2 kalamata olives, pitted and chopped
- 75 g hummus
Minted Yoghurt
- 100 g low-fat plain yoghurt
- ½ garlic clove, crushed
- 1 tablespoon chopped fresh mint
- Finely grated lemon zest and juice, to taste
- Sea salt and ground black pepper, to taste
How to Make It
- Preheat the oven to 200°C (180°C fan/gas 6) and line a baking tray with baking paper.
- Lay the pita wedges in a single layer on the lined baking tray and spray lightly with oil spray. Bake in the oven for 5 minutes until they begin to colour. Turn the wedges over and bake for a further 5–8 minutes or until both sides are lightly coloured and set aside to cool.
- Place the tomato, cucumber, onion, mint, vinegar, lemon juice, salt and pepper in a bowl and toss gently to combine. Cover with cling film and refrigerate for 30 minutes to marinate
- To make the minted yoghurt, whisk the yoghurt, garlic, mint, lemon zest and juice, salt and pepper together in a small bowl.
- To serve, place the pita triangles on the bottom of a serving bowl or plate. Top with the tomato and cucumber salad. Sprinkle over the olives and top with the hummus and minted yoghurt.
