These crunchy spiced cauliflower pitas are packed with flavour, easy to make, and healthy! What more could you possibly want in a snack?

SERVES 4  // COOK TIME 15 min

INGREDIENTS
½ cup vegetable oil
1½ tbsp chilli flakes
1 red chilli, chopped
1 head cauliflower, cut into florets
1 cup breadcrumbs 
1 tbsp Moroccan spice mix
2 eggs, beaten
¼ cup golden syrup
To serve 
4 pita breads, heated 
180 g tub hummus
Handful coriander 
¼ red onion, thinly sliced 
 
METHOD
1. Preheat oven to 220°C. Line a baking tray with baking paper. 
2. Carefully heat the oil in a pan over medium heat until smoking. Remove from the heat and allow to cool for 1 minute. Stir in the chilli flakes and chilli and set aside to infuse. 
3.While the oil is infusing, steam the cauliflower for 4 minutes. 
4. Mix the breadcrumbs and Moroccan spice together.
5. Dip cauliflower into the beaten egg and then into breadcrumbs. Once evenly coated, place on the prepared tray. Bake for about 10 min, until golden brown. 
6. Mix the syrup into the chilli oil. Drizzle half over the crispy cauliflower and toss to coat. Add more if needed.
7. To serve, spread pita breads with hummus. Top with crispy cauliflower and drizzle with remaining chilli oil. Garnish with a handful of fresh coriander and sliced red onion.

Recipes & styling: Jezza-Rae Larsen
Photography: Chanelle Manuel/HMIMAGES.CO.ZA

These lentil balls with green sauce are the perfect, delicious and healthy snack. The sauce is also very versatile and can be used for many other recipes!

The post Crunchy spiced cauliflower pitas 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 will never want to have your eggs any other way once you’ve tried these flavourful Greek poached eggs with herb pesto and roasted red pepper sauce.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the roasted red pepper sauce
2 red peppers, halved and seeded
2 tomatoes, quartered
1 garlic clove, crushed
1 tbsp olive oil
1 tbsp red-wine vinegar
1 tbsp sugar
For the herb pesto
3 cups spinach leaves, stems removed
1 cup rocket
1 cup basil
½ cup olive oil
2 garlic cloves, crushed
⅓  cup grated hard cheese
2 tbsp lemon juice
To serve
2 cups plain yoghurt
4 tbsp olive oil
8 eggs, poached
½ cup feta, crumbled
½ cup fresh basil
¼ cup fresh dill
4 pitas, toasted

METHOD
For the roasted red pepper sauce
1. Preheat the oven to 220°C.
2. Place the red peppers, tomatoes and garlic on a baking tray and drizzle with olive oil. Season with salt and pepper.
3. Roast for 30 minutes until charred. Pinch the skins off the peppers and tomatoes.
4. Pulse the peppers, tomatoes and garlic in a blender with the vinegar and sugar on high until smooth. Set aside.
For the herb pesto
1. Blanch the spinach leaves and squeeze out any excess liquid.
2. Place all the ingredients into a food processor and blend until smooth.
To serve
1. Dollop ½ cup of the yoghurt in the center of a plate and top with herb pesto and red pepper sauce. Drizzle with olive oil and top with eggs, feta and herbs.
2. Repeat for the remaining 3 plates and serve your Greek poached eggs alongside toasted pitas.

Recipe & styling: Jezza-Rae Larsen
Photography: Sean Dollery // HMimages.co.za

If you enjoyed this meat-free brekkies, wait to give these Greek-inspired veggie pita pizzas a go!

The post Greek poached eggs with herb pesto and toasted pitas 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.

This Mediterranean chicken bento box makes for a balanced meal that will keep you going if you are having a crazy day and need to work through lunch.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
For the chicken
½ cup plain yoghurt
2 tbsp olive oil
Zest and juice of 1 lemon
2 garlic cloves, minced
2 tsp dried origanum
4 skinless chicken breasts
For the yoghurt dressing
½ cup plain yoghurt
1 garlic clove, minced
2 tbsp lemon juice
1 tbsp honey
To assemble
½ red onion, thinly sliced
2 tomatoes, chopped
½ cucumber, thinly sliced
3 wheels feta, chopped
4 pitas, toasted

METHOD
For the chicken
1. Combine the ingredients, except the chicken, and mix.
2. Toss in the chicken, making sure it is fully coated. Marinate in the fridge for 30 minutes.
3. Heat a pan over high heat, until smoking hot.
4. Scrape any excess marinade off the chicken and fry for 10 minutes, turning halfway, until cooked through. Set aside to cool and then slice.
For the yoghurt dressing
1. Combine all the ingredients, season to taste and set aside.
To assemble
1. Toss the onion, tomatoes, cucumber and feta together.
2. Fill the pitas with chicken and salad, then drizzle with yoghurt dressing.
3. Arrange in your bento box and enjoy!

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Loving the Mediterranean flavour? Have a go at our chicken involtini with spinach for even more!

The post Mediterranean chicken bento box with yoghurt dressing appeared first on MyKitchen.

We won’t blame you for being bowled over by this shwarma bowl with beef, tomato, tzatziki and brown pita! It’s perfect for sharing, too.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the beef
1 tsp origanum
1 tsp salt
½ tsp allspice
½ tsp pepper
½ tsp garlic powder
¼ tsp clove
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp chilli flakes
500 g rump steak
6 tbsp olive oil
4 tbsp red-wine vinegar
For the tzatziki
1 cucumber, grated
1 lemon, zested
1 cup yoghurt
1 tsp origanum
To serve
1 red onion, finely chopped
5 Roma tomatoes, quartered
6 brown pitas, toasted
Handful fresh origanum

METHOD
For the beef
1. Mix the spices and rub them on the beef with half the oil and vinegar. Marinate for 15 minutes.
2. Heat the pan with the rest of the oil and fry the beef on high heat for 4 minutes per side until medium-rare. Allow the beef to rest for 10 minutes before slicing.
For the tzatziki
1. Mix all the ingredients together and place in the fridge.
To serve
1. Lay the sliced beef on a platter with onions and tomatoes.
2. Place the tzatziki in a bowl and the toasted pitas on the side. Garnish your shwarma bowl with origanum.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Not a red meat fan? For something just as tasty, healthy and budget-friendly, make this pilchards Buddha bowl.

The post Shwarma bowl with beef, tomato, tzatziki and brown pita appeared first on MyKitchen.