Believe it or not, meatballs don’t have to be made out of meat! You can have tasty vegetarian ones too such as these lentil and aubergine meatballs.

SERVES 4–6 // PREP TIME 20 min // COOK TIME 20 min

INGREDIENTS
For the meatballs
½ onion, chopped
1 garlic clove, grated
1 brinjal, chopped
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp mixed dried herbs
2 cups tinned brown lentils
½ cup breadcrumbs
Handful coriander
To serve
4 pitas, cut into wedges
1 cup sour cream

METHOD
For the meatballs
1. Heat some oil in a pot over high heat. add the onion, garlic, brinjal and spices. Fry until well browned. allow to cool slightly.
2. Add the brinjal mixture and all the remaining ingredients to a food processor. Pulse for 2 minutes, until well combined. Season to taste with salt and pepper.
3. Form the veggie mixture into balls. heat some oil in a pan and fry the veggie balls over high heat until golden brown and cooked through.
4. Serve veggie balls with pitas and sour cream.

Recipes & Styling Amerae Vercueil
Photography Samantha Pinto

Making a light dinner has never been easier or more delicious, than with these crowd-pleasing  bean crunch wraps! Plus it’s vegetarian!

The post Lentil & aubergine meatballs with pita bread appeared first on MyKitchen.

Junk food in moderation is totally fine! But sometimes we simply crave a healthier alternative like these mini masala vegetable pizzas!

SERVES 4 // COOK TIME 40 mins

INGREDIENTS
1 kg mixed vegetables (baby marrows, butternut, peppers)
1 onion, quartered
2 sprigs rosemary
2 tbsp masala spice
4 wholewheat pitas
2 tbsp olive oil
½ cup yoghurt
Handful baby spinach

METHOD
1. Preheat oven to 200°C.
2. Toss the mixed vegetables, onion, rosemary and masala spice until coated. Roast until cooked through and golden brown, about 25–30 minutes.
3. Brush pitas with olive oil and toast in the oven for 2–3 minutes.
4. Serve pitas topped with roast vegetables, a dollop of yoghurt and some spinach.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

Recreate your favourite comfort dish, but so much healthier! This fake fried chicken still gives you all the juicy flavour, with way less oil.

The post Mini masala vegetable pizzas appeared first on MyKitchen.

These roast veg and tuna-stuffed pita pockets are a nutritious recipe you can whip up time and time again and makes for perfect work lunches.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
For the roast vegetables
1 red pepper and 1 yellow pepper, deseeded and sliced
1 onion, quartered
1 brinjal, sliced
1 tbsp olive oil
2 tsp chopped rosemary
For the tuna mayo
2 tins tuna, drained
3 tbsp plain yoghurt
1 tbsp mayonnaise
1 tsp lemon juice
¼ tsp ground coriander
To serve
4 wholewheat pita breads
1 cup rocket
½ wheel feta, crumbled

METHOD
For the roast vegetables
1. Preheat oven to 200°C.
2. Toss the vegetables with the olive oil and rosemary and season with salt and pepper.
3. Roast in the oven for 30 minutes or until soft.
For the tuna mayo
1. Mix all the ingredients together in a bowl and season with pepper to taste.
2. To serve, heat the pita breads according to package instructions and fill halfway with roast vegetables. Spoon in some tuna mayo and top with fresh rocket and crumbled feta.

Recipes & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Check out more exciting and delicious work lunch ideas here!

The post Roast veg and tuna-stuffed pita pockets appeared first on MyKitchen.

You don’t need a special occasion to celebrate healthy eating – this chicken fatteh is perfect for a nutritious weeknight dinner.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
2 cups chicken stock
2 chicken breasts
1 cinnamon stick
4 peppercorns
1 tin chickpeas, drained and rinsed
1½ tsp olive oil
2 tsp cumin
½ tsp paprika
Pinch chilli powder
1½ cups yoghurt
1 tbsp lemon juice
1 garlic clove, grated
⅓  cup cherry tomatoes, sliced
4 pitas, toasted and torn into pieces
Handful coriander

METHOD
1. Preheat oven to 220ºC.
2. Add the chicken stock, chicken breasts, cinnamon and peppercorns to a pot and bring to a boil over high heat. Simmer for about 15–20 minutes, until the chicken is cooked through.
3. Remove the chicken from the stock, shred and set aside.
4. Toss together chickpeas, olive oil, cumin, paprika and chilli powder. Spread out evenly on a baking tray and bake for 12–15 minutes, until slightly crisp.
5. Mix the yoghurt, lemon juice and garlic in a bowl.
6. Dollop the yoghurt onto serving plates and top with chicken, chickpeas, tomatoes, pita pieces and coriander. Season to taste and serve.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za

Got some pita bread leftover? Make these pita pockets with tuna and tzatziki.

The post We put a healthy spin on this traditional chicken fatteh appeared first on MyKitchen.

With such a delicious mix of ingredients, you won’t even think of take-out with these healthy pita pockets filled with tuna and tzatziki!

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1 tin tuna chunks, drained
Salt and pepper
1 tbsp olive oil
½ cup cucumber
½ cup plain yoghurt
4 wholewheat pitas
2 cups mixed salad leaves
1 large tomato, sliced
1 red onion, sliced into thin rings
1 lemon, cut into wedges

METHOD
1. Season the tuna with salt and pepper, then add the olive oil and lightly mix.
2. Grate the cucumber and allow to drain for 10 minutes. Mix the cucumber with yoghurt, salt and pepper to make the tzatziki.
3. To assemble, lightly toast each pita in a sandwich press or dry frying pan. Cut a pocket into the pita and add a layer of the salad leaves. Follow with tomato, red onion, tuna and tzatziki. Add a squeeze of lemon for serving.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Healthy pita pockets with tuna and tzatziki appeared first on MyKitchen.

Nothing says brekkies like this pita with scrambled egg, spinach and feta! Filled with all the nutrients you need to keep you going, there’s no better way to start the day.

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
1 pita
2 eggs, scrambled
Handful baby spinach
½ round feta

METHOD
1. Toast the pita.
2. Cut in half and slit open the halves to make pockets.
3. Fill each pocket with scrambled egg, spinach and crumbled feta.
4. Season with salt and cracked black pepper.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Pita with scrambled egg, spinach and feta appeared first on MyKitchen.