Ingredients

  • 6 Freefrom multi-seeded pitta by Sainsbury's
  • 2 tbsp extra virgin olive oil infused with chilli by Sainsbury's
  • 150 g cucumber
  • 200 g Greek style natural yogurt by Sainsbury's
  • 2 tsp lemon juice
  • 2 tbsp fresh mint, shredded

Method

  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Place 6 wholemeal pittas on a large baking tray in the oven for 5 minutes to warm slightly. 

  2. 2

    Using a sharp knife, carefully cut each pitta in half horizontally so you are left with two ovals, then cut each oval into triangles. Spread out onto two large baking trays and drizzle over the chilli olive oil. Toss with your hands to evenly coat. Season to taste and bake in the oven for 10-15 minutes until crisp and golden, turning them half way through. 

  3. 3

    Meanwhile, coarsely grate the cucumber and then squeeze out any excess juice by wrapping it in a muslin square or clean tea towel. In a medium bowl add the cucumber, yogurt, lemon juice and mint and combine, seasoning with plenty of black pepper. Serve alongside the pitta chips. 

  4. 4

    In a medium bowl add the cucumber, yogurt, lemon juice and mint and combine, seasoning with plenty of black pepper. Serve alongside the pitta chips. 

Nutritional Details

Each serving provides
  • Energy 1114kj 266kcal 13%
  • Fat 12.2g 17%
  • Saturates 3.9g 20%
  • Sugars 3.0g 3%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 653kj/156kcal

Each serving provides

25.3g carbohydrate 2.9g fibre 2.4g protein

 
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