RECIPES
SERVES
RATING
TIME 10-mins
Sardine, Cress and Hummus in Pitta
An amazing combo of flavours and textures in a handy pitta pocket!
INGREDIENTS
- 1 tin(s) John West Boneless Sardines in Sunflower Oil, drained
- 2 pitta breads
- 2 or 3 hummus
- 1 carrot, peeled and grated
- 1 large handful of washed mustard and cress
- salt and pepper
PREPERATION METHOD
Warm the pita breads (in the toaster if you are careful) and make a pocket in each.
Spread plenty of hummus inside the pita, add the grated carrot and mustard and cress.
Share the John West Boneless Sardines between the two pitas, on top of the cress and press the pita closed.
©2011 John West