Who can resist a flaky, buttery pastry? From savoury pies to sweet layers, these pastry bakes are peak comfort in every crumb. 

Tomato tartlets with Camembert fondue  

Ingredients  

1 Tbsp (15ml) butter
1 Tbsp (15ml) olive oil blend + extra for drizzling
2 onions, thinly sliced
2 cloves garlic, finely grated
1 roll (400g) puff pastry, defrosted
1 punnet (300g) cherry tomatoes, halved
6 sprigs thyme, chopped
Salt and milled pepper
1 Tbsp (15ml) brown sugar
1 round (125g) Camembert 
Basil, for serving   

Method  

1. Heat butter and olive oil in a pan over medium heat. 
2. Sauté́ onions for 10-12 minutes until caramelised. Add garlic, cook for 2 minutes more and set aside.
3. Preheat oven to 200°C.
4. Roll pastry out on a floured surface to about 3mm Cut out 12 circles using a cookie cutter. Chill discs until firm.
5. Pack out 12 little heaps (slightly smaller than your pastry discs) of tomatoes, onion mixture and thyme pieces on a lined baking tray. Season, drizzle with oil and sprinkle with sugar.  
6. Cover heaps with a pastry disc and press down to secure. Prick a steam hole on top of each pastry disc.
7. Bake for 23-28 minutes until golden and puffed. Cool on the tray for 10 minutes.
8. Arrange pastry in a wreath on a serving plate, with the filling facing up.
9. Score a criss-cross pattern into Camembert, drizzle with oil and bake for 8-10 minutes until inside is molten.  
10. Place cheese in the centre of the wreath. Scatter with basil and serve immediately. 

Recipes & styling: Liezl Vermuelen
Photographs: Zhann Solomons 

 Also read: 2 Tasty recipes with one roll of phyllo pastry

Spinach & feta hand pies 

Serves 8

Ingredients  

1 cup butter
½ cup water
2 cups cake flour
400g spinach, steamed
4 discs feta, crumbled   

Method   

1. Bring the butter and water to a boil over high heat. Remove from the stove and add the flour. Whisk until fully combined and a dough Allow to cool.
2. Roll the dough out on a floured surface and cut out eight 10cm
3. Mix the spinach with the feta and divide it between the pastry cases. Place the filling on one side and fold over to create a half-moon, pressing the edges down to seal. Freeze.
4. When ready to eat, defrost in the fridge overnight. Arrange on a lined baking tray and bake at 200°C for 25 minutes, until golden brown.

Cook’s note For an extra-rich pastry, replace the water with full-cream milk, making sure not to burn it. When you cook with feta, taste the filling before adding salt, as the cheese will add saltiness to the dish.  

Recipes & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder 

 Also read: Cheesy date & bacon pastry twists 

Beetroot & berry burst pop tarts 

Makes 10

Ingredients 

For the jam filling  

200g mixed frozen berries
¾ cup beetroot juice 
¾ cup sugar 
1 lime, zested and juiced   

2 rolls (400g each) short crust pastry, defrosted
Flour, for dusting
1 egg, whisked, for brushing 
1½ cup (195g) icing sugar, sifted
3-4 Tbsp (45-60ml) water 
1 drop pink food colouring
Handful freeze-dried strawberries, crushed (optional) 
Lime peel, cut into matchsticks   

Method 

1. Combine jam filling ingredients in a small pot and bring to a simmer. Cook for 18-20 minutes until thick and syrupy. Remove and decant into a bowl. Refrigerate to cool completely. 
2. Preheat oven to 200°C and line 2 baking trays with baking paper. 
3. Roll pastry to 3mm thick on a lightly floured surface. 
4. Cut into 7x14cm
5. Place 2 teaspoons of jam in the centre of half the rectangles and brush the borders of rectangles with whisked egg. 
6. Place the remaining pastry rectangles on top to enclose. Cut a small slit at the top to allow steam to escape while baking. 
7. Run finger around edges to secure. Neatly crimp the long edges of pastry with a fork. 
8. Place pastries on lined baking trays and brush tops with egg. Chill in the fridge for 15 minutes or until cold. 
9. Bake for 18-22 minutes or until golden. Remove and cool on a wire rack. 
10. Mix together icing sugar and water, adding just enough liquid to make a thick, sticky paste. Add food colouring and whisk for a lump-free glaze. 
11. Spoon icing over tarts. Top with freeze dried berries, lime zest and some sprinkles. Serve warm or cool and store in an airtight container in a cool, dark place for up to 2 days.

Recipes & styling: Liezl Vermuelen 
Photography by: Zhann Solomons 

Pumpkin pecan pie  

Serves 6-8

Ingredients 

1 packet (400g) shortcrust pastry, defrosted 
Flour, for dusting 
1 packet (500g) pumpkin cubes 
2 Tbsp (30g) butter
2 eggs
1 tub (230g) medium-fat cream cheese 
1 cup (200g) brown sugar 
Grating of nutmeg 
1 tsp (5ml) ground cinnamon 
¼ cup (60ml) honey 
1 large packet (150g) pecan halves 
Whipped cream, for serving
Honey, for serving (optional)    

Method 

1. Roll out pastry on a floured work surface to 4mm Line a 25cm tart tin with pastry, cutting away any excess pastry. (See Cook’s note.) 
2. Use a fork to prick the base of tart, which will allow steam to escape. 
3. Place a sheet of baking paper over pastry, covering completely, then fill to the top with raw rice or baking beads. Chill. 
4. Preheat oven to 200°C.
5. Steam pumpkin on the stove or in the microwave. Cool slightly. 
6. Blitz pumpkin using a stick blender (or use a masher, if you like) until smooth. Stir in butter and set aside to cool. 
7. Whisk together remaining ingredients until well combined, then fold in the pumpkin puré 
8. Blind bake tart shell for 20 minutes. Remove rice or beads and baking paper.
9. Pour pumpkin batter into the par-baked tart shell. 
10. Bake for another 25 minutes.
11. Remove, top with pecan nuts and return to the oven for another 5-8 minutes.
12. Cool for 10 minutes in tin before unmoulding. 
13. Serve tart warm with a dollop of cream and a drizzle of honey, if you like. 

Cook’s note
To extend your pastry, line your tart tin and cut the pastry level with the edges by rolling your rolling pin over the tin or cutting with a sharp knife. Then, using your index- or pinkie finger (depending on tin size) press against each fluted indent to extend it over the tin’s edge.  

By: Liezl Vermeulen 
Photography by: Zhann Solomons 

Also read: 4 Fake-away recipes for cosy weekends at home 

The post Perfect pastry bakes are comfort food at its peak  appeared first on MyKitchen.

Fatayer is the Middle Eastern version of Spanish empanadas or Italian calzones. These doughy parcels are for giving and gathering, and  make for a mean road trip snack, too. 

Spinach and feta fatayer

Makes 8

Ingredients

⅔ cup (160ml) milk, slightly warmed
2 Tbsp (30ml) sugar
1 Tbsp (15ml) instant yeast
2 cups (240g) flour, + extra for dusting
1 tsp (5ml) salt
⅖ cups (100g) double-cream plain yoghurt
¼ cup (60ml) canola oil
1 egg, beaten
3 Tbsp (45ml) white sesame seeds

For the filling 

1 Tbsp (15ml) olive oil
½ onion, finely chopped
2 small cloves garlic, finely grated
4 thick discs (300g) feta
200g spinach, blanched and drained
10g flat-leaf parsley
3 Tbsp (45ml) toasted and chopped walnuts
1 tsp (5ml) sumac
Salt and milled pepper
1 tsp sumac

Method

1. Combine the milk, sugar and yeast in a bowl, mix and set aside for a few minutes until foamy.
2. Combine the flour and salt in the bowl of a stand mixer. Add the yeast mixture, yoghurt and oil. Slowly mix using a dough hook attachment until the dough comes together. Increase the speed slightly and continue to knead the dough until smooth and elastic, about 3-4 minutes.
3. Place the dough in a large, lightly oiled bowl and cover with clingwrap touching the surface of the dough. Place in a warm area and allow to rise for about 1 hour or until the dough has doubled in size. While the dough is rising, it is the perfect time to prepare the filling.
4. Once risen, knead the dough to release the air, shape in 8 x 10 balls. Cover with a clean kitchen towel.
5. Roll out the dough balls in a circle shape to about 3mm thick. You don’t want the dough to be too thick otherwise your dough to filling ratio will be out.
6. To make the filling, heat the olive oil in a large pan on a medium heat. Fry the onion and garlic for about 4-5 minutes until soft and translucent. Cool.
7. Place ⅔ of the feta, spinach and parsley into a food processor and blend until smooth and vibrant.
8. Add the cooled onion mixture to the filling. Crumble in the remaining feta and add the walnuts and sumac. Season.
9. To assemble, place 2-3 Tbsp filling in the middle of each piece of dough. Lightly brush some egg wash on the dough around the filling. The dough should not be too wet.
10. To shape, imagine your dough circle in thirds. Take two of the three edges and bring them together. Pinch the dough together using your fingertips. Bring the final edge towards the folded section and pinch the dough where the fatayer is still open, right in the middle. You should end up with a triangular fatayer.
11. Brush the fatayers with egg wash and sprinkle with sesame seeds
12. Bake the fatayer parcels for about 25-30 minutes or until cooked and golden.
13. For the salsa, toss together all ingredients and season.

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

Also read: Middle Eastern pantry guide

The post Spinach and feta fatayer  appeared first on MyKitchen.

The fresh mint is not just for looks – it’s a must in the flavour combo. Serve these cigars straight out of the oven, with lots of hot honey to seal the deal.

Feta & hot honey phyllo cigars

Makes about 10

Ingredients

For the hot honey

1/2 cup honey
4 tsp (20m1) smoked paprika
2-3 tsp (10-15m1) chilli flakes

1 large tub (800g) feta
1/2 packet (250g) phyllo pastry
1/3 – 1/2 cup butter, melted, for brushing
Salt and milled pepper
Large handful mint leaves, for serving

Method

1. Combine hot honey ingredients over low heat for 3-5 minutes. Turn off heat and leave to infuse while preparing cigars.
2. Preheat oven to 200°C.
3. Cut feta into 20 sticks of about 7cm.
4. Brush 2 sheets of phyllo pastry with melted butter then stack on top of each other.
5. Place two sticks of feta next to each other (to create a 14cm strip) at the bottom of pastry. Roll up to enclose feta in pastry, tucking in sides of pastry after the first roll to ensure it is closed.
6. Place on a lined baking tray, brush tops with extra butter and season lightly. Repeat with remaining pastry and feta.
7. Bake for 15-20 minutes or until golden.
8. Serve hot out of the oven, drizzled with honey and sprinkled with mint.

Pro pastry tip

Always keep phyllo pastry covered with a damp cloth to avoid drying out. If your cloth is too wet, it can cause layers of pastry to stick together.

Recipe and styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: 2 Tasty recipes with one roll of phyllo pastry

The post Feta & hot honey phyllo cigars  appeared first on MyKitchen.

Don’t be afraid of the dark because editor Chad January is sharing his tips and tricks to feed your family during loadshedding.

Loadshedding Logistics  

A little creativity and planning can go a long way in helping you keep your sanity when the lights go out during suppertime. Here are five ways to make it happen:   

1. Choose meals that can be partly prepared and cooked ahead of time and are still delicious eaten cold. Shredded chicken fillets, seared steak or beef koftas are just as juicy at room temperature. 
2. Noodles, rice or grains (such as couscous or bulgur wheat) can be quickly cooked ahead of time and will bulk up meals in a flash. 
3. Stock up on flavourings, mustards and oils so you can whip up dressings on the spot. 
4. Load up on braai essentials if you’re lucky enough to have a set-up at home. Making a fire and cooking over the open flame will be far cheaper than ordering in for dinner. Let the meat marinate from morning until you are ready to throw it on the braai grid as the lights go out. 
5. Leafy greens such as spinach, lettuce, rocket and cabbage not only make great carb-free alternatives to wraps and burgers, but also provide great vehicles for protein in a scenario when the power is out. 

Asian pork skewer bowls  

Serves 4 • Total Time 15 Min (Plus 10 Min Serving Time) 

TO COOK AHEAD  

6 boneless pork rashers (pork fillet, chicken or beef work well too) 
salt and milled black pepper  
2 tbsp olive oil  
2 tbsp honey or golden syrup 
1 tbsp soy sauce 
2 tbsp sriracha 

TO SERVE  

Handful bok choy, butter lettuce or baby spinach  
2 cups rice noodles, cooked 
4 carrots, peeled and julienned 
1 tbsp Dijon or wholegrain mustard  
¼ cup canola oil  
1 lemon, zested and juiced 
handful fresh mint or parsley, chopped 
pinch chilli flakes  
sesame seeds (optional)  

TO COOK AHEAD  

1. Cut pork rashers into bite-size pieces and place in a bowl. Season well.
2. Add olive oil, honey, soy sauce and sriracha and toss to coat evenly.
3. Thread meat onto skewers and cook in batches in a hot pan for 6-8 minutes or until cooked through. Cool completely, cover with clingfilm and refrigerate until needed. 

FOR SERVING  

1. Divide greens, rice noodles and carrots between 4 serving bowls.
2. Whisk mustard, oil, lemon zest and juice, fresh herbs, chilli flakes and sesame seeds, if using. Season well.
3. Drizzle over dressing and top bowls with cold pork skewers. Serve immediately. 

Golden feta and egg grain salad  

Total Time 15 Minutes • Serves 4  

INGREDIENTS

glug olive oil  
3-4 discs feta  
1 tbsp flour  
3 cups cooked couscous, bulghur, wheat or rice 
1 tub basil or sundried tomato pesto 
1 lemon, zested and juiced 
salt and milled pepper 
6-8 boiled eggs, halved 
1 cucumber, halved and sliced into matchsticks 
1 punnet cherry tomatoes, halved 
fresh basil for serving  

METHOD

1. Heat oil in a large pan, dust feta in flour and fry for about 45-60 seconds per side until golden. Set aside.
2. Combine cooked grains, pesto and lemon zest and juice. Season generously.
3. Arrange grain mixture onto a serving platter, top with feta, eggs, cucumber and tomatoes. 4. Drizzle with an extra glug of olive oil and scatter with fresh basil. Serve cold. 

PREP AHEAD  

• Fry feta just before loadshedding hits, to keep its golden crunch. 
• Boil eggs in advance, peel and store in an airtight container in the fridge. 
• Cook grains ahead of time according to package instructions, rinse thoroughly, drain and store in an airtight container in the fridge.

Photography: Fresh Living Magazine 

The post Loadshedding Family-Feasting Tips And Tricks appeared first on MyKitchen.

Red curry baked hake 

SERVES 4 | TOTAL TIME 20–25 MIN 

Method
Butter 2 tbsp
Olive oil 1 tbsp
Red thai curry paste 2 tbsp
Garlic, sliced 4 cloves
Tomato paste 1 tbsp
Sugar 2 tsp
Lemon, juiced and zested 2
Coconut cream or coconut milk 1 can
Hake fillets, skin removed
Salt and coarsely ground black pepper
Fresh coriander, chopped ¼ cup

FOR SERVING 
Asparagus, blanched 1 punnet
Baby spinach, wilted handful
Sesame seeds, toasted 1 tbsp
Radishes, sliced 3–4 

Method

1. Preheat the oven to 180°C. 
2. Heat the butter and oil in a large ovenproof skillet. 
3. Sauté the curry paste and garlic for 2 minutes.
4. Stir through the tomato paste and sugar and cook for 3–4 minutes. Add a splash of water if the paste is dry.
5. Stir in the coconut cream or coconut milk and lemon juice.
6. Nestle the fish into the sauce, cover with a lid and bake for 12–15 minutes or until cooked through.
7. Remove the fish from the oven, season well and top with coriander.
8. Serve the hake with wilted greens and garnished with the sesame seeds and fresh radish.

Crispy calamari and watermelon with a mint, lime and chilli salad dressing 

SERVES 4
TOTAL TIME 15-20 MIN  

Method
FOR THE CALAMARI
Calamari rings or tubesand tentacles, defrosted 500g
Salt and coarsely ground blackpepper
Fresh coriander 2 tbsp
Vegetable oil for frying Cornflour ½ cup 

FOR THE DRESSING
Fresh mint leaves ½ punnet
Fresh coriander leaves ½ punnet
Red chilli, seeds removed 2
Limes, juiced and zested 2
Olive oil ¼ cup 

TO SERVE
Fresh rocket 2 handfuls
Watermelon, rind removed and cubed ½
Exotic tomato medley, halved 1 punnet
Spring onion, thinly sliced 2 

Method

1. Pat down the calamari with kitchen paper to remove excess moisture.
2. In a bowl, toss the calamari with the seasoning and coriander.
3. Heat the oil in a large pan.
4. Dip the calamari into the cornflour, shake off any excess and shallow or deep-fry in hot oil for about 3–4 minutes or until cooked through and golden. Drain on kitchen paper.
5. Blitz the mint, coriander, chilli, lime zest, lime juice and olive oil until it reaches the consistency of a dressing. Season well.
6. Arrange the rocket in a serving bowl and top with the watermelon, tomatoes and spring onion. Sca er over the crispy calamari. 
7. Drizzle the salad with the dressing just before serving and toss through to coat.

Herb and chilli butter-basted roast chicken 

SERVES 4
TOTAL TIME 50 MIN  

Method
FOR THE ROAST CHICKEN
Butter, softened ½ block
Fresh parsley leaves ¼ cup
Fresh mint leaves, chopped 2 tbsp
Red chilli, deseeded and chopped 3
Garlic, chopped 2 cloves
Salt and coarsely ground black pepper
Whole chicken, giblets removed 1Lemon, juiced 1

FOR SERVING
Wilted greens like spinach, green beans and sugar snap peas
Lime or lemon wedges

Method

1. Preheat oven to 200°C.
2. Combine the butter, herbs, chilli and garlic and divide into 4 parts. 3. Season the chicken. Use your fingers to loosen the skin slightly from the flesh. Be careful to keep the skin intact.
3. Rub 1 portion of the herb butter under the skin.
4. Smear another portion of the herb butter over the skin to coat the entire chicken.
5. Place the chicken in a lined deep baking dish and roast for 40–50 minutes or until cooked.
6. Melt the remaining 2 portions of herb butter in a pan along with the lemon juice. Use this melted lemon butter to baste the chicken every 15 minutes while it roasts.
7. Serve the chicken on a bed of wilted greens with lime wedges on the side.

Chicken and seared stone fruit salad with whipped feta 

SERVES 4 | TOTAL TIME 35 MIN  

Ingredients
Chicken breasts, sliced 4
Olive oil 2 tbsp
Salt and coarsely ground black pepper
Fresh chives, chopped 2 tbsp
Smoked or regular paprika 2 tbsp
Garlic, chopped 2 cloves
White wine vinegar ¼ cup
Sugar 2 tbsp
Red onions, sliced 2
Peaches or nectarines, halved or quartered 6-8
Feta 2 rounds
Plain yoghurt ½ cup
Lemon, juiced 1
Olive oil 2 tbsp
Fresh coriander, chopped 2 tbsp
Baby spinach 2 handfuls
Pita breads, charred 4

Method

1. Preheat the oven to 200°C.
2. Add the chicken, oil, seasoning, chives, paprika and garlic to a bowl and toss.
3. Arrange the chicken in a single layer on a greased baking tray and bake for about 15-20 minutes or until cooked.
4. Bring the vinegar and sugar to a boil in a saucepan for 2–3 minutes and stir until the sugar dissolves.
5. Pickle the red onions by placing them in a bowl, pouring over the warm vinegar syrup, seasoning well and covering with clingfilm. Set the red onions aside for 15 minutes, then uncover and cool completely.
6. Fry the peaches or nectarines in a pan, flesh side down, with a bit of oil or butter for about 3-4 minutes. Set aside.
7. Blitz the feta, yoghurt, lemon juice, olive oil and coriander until smooth and thick. Season with black pepper.
8. To serve, arrange the baby spinach on a platter and top with the chicken, stone fruit and pickled red onions. Top with dollops of whipped feta and the charred pita breads.

The post Traditional Sunday Meals With A Twist appeared first on MyKitchen.

It’s time to bring out the post-festive season veggies! With the right touch, they’ll be just as scrumptious as any festive roast. 

Roasted pumpkin with rosemary crumb and herb sauce 

Serves 4

Total time 45 minutes

Ingredients

For the pumpkin

Pumpkin, cut into thin wedges ½
2 tbsp olive oil
1 tbsp ground cinnamon

For the sauce

1 Cup fresh parsley
1 Cup fresh coriander
1 Tsp dried oregano
¼ Minced red onion
1 Clove garlic, minced
2 Tbsp lemon juice
½ Cup olive oil

For the crumb

2 Tbsp olive or canola oil
1 Clove garlic, minced
1 Tbsp fresh rosemary, chopped
2 Slices day-old white bread, finely torn

Method

For the pumpkin 

1. Preheat the oven to 200°C.
2. Toss the pumpkin, oil and cinnamon to coat evenly.
3. Roast for 25-30 minutes, turning halfway through, until caramelised and tender. 

For the sauce 

1. Pulse all the ingredients in a food processor until still chunky. Alternatively, roughly chop them.
2. Season with salt and pepper.

For the crumb 

1. Heat the oil in a frying pan.
2. Once at a medium heat, add the garlic and rosemary and fry for about 10 seconds until fragrant.
3. Remove from the heat, add the bread chunks to the pan and stir.
4. Place bread chunks onto a greased baking tray and bake in the oven for 5–6 minutes until crispy and golden. Remove and set aside to cool.
5. Break the bread chunks up into smaller croutons and place in a bowl for serving.

To serve 

Scatter the rosemary crumb over the roasted pumpkin and serve with the herb sauce in a sauceboat on the side. 

Beetroot, walnut and feta tart  

Serves 4

Total time 45 minutes

Ingredients

For the pastry  

1 Roll store bought puff pastry, defrosted
1 Egg, whisked

For the filling 

250g Cooked beetroot, sliced thinly
200g Feta
Thyme leaves, a handful
10g Walnuts or almonds, chopped
Black pepper
Olive oil to drizzle

Method

For the pastry 

1. Preheat the oven to 200°C. 
2. Grease and line a large rectangular baking tray.
3. Roll out the pastry on a floured surface until 1cm thick.
4. Cut a 1cm border around the rectangle of pastry. Remove carefully.
5. Cut this border at each corner to create 2 long strips from the length of the rectangle and 2 short strips from its width. Set aside.
6. Place the rectangle of pastry on the prepared baking tray.
7. Brush the edges of the pastry rectangle with the whisked egg.
8. Place the pastry strips onto the edges of the large rectangular pastry sheet to create a thick border, press down to seal.
9. Bake in oven for 10 minutes until lightly golden in colour. Remove, and reduce oven temperature to 180°C. 

For the filling 

1. Sprinkle half the feta over the pastry. 
2. Arrange the sliced beetroot over the cheese.
3. Cover beetroot with the remaining feta, thyme and walnuts or almonds. Season and drizzle with olive oil.
4. Bake for 20 minutes or until the pastry is crisp and golden and the beetroot has caramelised.
5. Remove the tart from the oven, slice into triangles and serve.

Spiced cauliflower steaks with tahini 

Serves 4

Total time 45 minutes 

Ingredients

For the cauliflower 

3 Tbsp olive or canola oil
1 Clove garlic, minced
1 Tbsp lemon juice
1 Lime or lemon, zested
2 Tbsp ground paprika
3 Tsp ground turmeric 3 tsp
1 Cauliflower head
2 Tbsp coconut shavings ordessicated coconut   

To serve 

½ Cup tahini
2 Tsp lemon juice
A handful fresh parsley, chopped

Method

For the cauliflower 

1. Preheat the oven to 180°C.
2. Combine the oil, garlic, lemon juice, zest and spices in a bowl and stir.
3. Cut the cauliflower head into 4 thick steaks then place on a greased tray.
4. Brush both sides of each cauliflower steak with the basting. Be sure to keep aside enough of the basting for a generous second coat.
5. Roast the steaks for 15 minutes.
6. Remove from the oven and baste.
7. Cook for a further 15 minutes or until the steaks are tender. 
8. Scatter the coconut shavings over the cauliflower 5 minutes before the end of the cooking time.

To serve 

1. In a bowl, stir the tahini and lemon juice together.
2. To serve, place a cauliflower steak on a plate, drizzle over the tahini dressing, sprinkle some chopped parsley and finish it off with a crack of black pepper.

Crispy chickpea gyros 

Serves 4

Total time 45 minutes

Ingredients

For the chickpeas 

1 Can of chickpeas, rinsed and dried
1 Tbsp vegetable oil
½ Tsp ground paprika
½ Tsp garlic powder
½ Tsp dried or fresh oregano

For the tzatziki  

1 Cup plain yoghurt
2 Tbsp olive oil
¼ Cucumber, finely diced
1 clove garlic, sliced
Salt and coarsely ground black pepper

For serving 

4 Pita bread
2 Cups cherry tomatoes, quartered
¼ Cucumber, diced
A handful of lettuce leaves, washed

Method

For the chickpeas

1. Preheat the oven to 180°C.
2. In a bowl, toss the chickpeas, oil and seasoning to combine. 
3. Arrange the chickpeas on a greased baking tray, making sure to spread them evenly.
4. Roast for 15 minutes, remove and shake the pan to turn the chickpeas. 
5. Roast for another 5-10 minutes until golden in colour. 
6. Remove from the oven and set aside to cool.

For the tzatziki  

Add all the ingredients to a small bowl and stir to combine. Season to taste. 

To serve 

1. Lightly toast the pita breads in a dry pan over high heat.
2. Place the pita breads on individual plates. Layer the tzatziki, chickpeas, tomatoes, cucumber and lettuce leaves on top of the bread. 
3. Serve immediately with extra tzatziki on the side and garnish with herbs.

Words by Sjaan Van Der Ploeg
Photography: Zhann Solomans  

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