Roasted mediterranean vege POCKET


Farrah’s Mediterranean Tomato Wraps

¼ pumpkin, cut into cubes
½ cauliflower, cut into florets
1 red onion, cut into wedges
1 tsp sumac
3 cloves garlic, crushed
2 Tbsp Olive oil
1 can chickpeas, drained and rinsed

75g feta, crumbled
¼ cup almonds, chopped
¼ cup pumpkin seeds
¼ cup pomegranate seeds
¼ cup parsley, chopped
Mescaline lettuce
Yoghurt, lemon & tahini dressing

Preheat oven to 180°C.

Place all roast vege ingredients (except chickpeas) onto a lined baking tray and toss to combine

Roast for 30 minutes until almost tender. Then add the chickpeas and season with salt and pepper and roast for an additional 10 minutes.

Scatter vegetables with feta, almonds, pumpkin seeds, pomegranate seeds and parsley.

Assemble the mescaline lettuce in the Farrah’s Mediterranean Wraps, and top with the roasted vege mix and yogurt dressing..

  • Yoghurt, lemon & tahini dressing is as simple as it sounds, just add 1 tsp of lemon and tahini to ½ cup plain yoghurt.
  • Experiment with other herbs and spices to add more or less heat.