Start this spring off with a veggie-packed pita! You won't believe how easy it is to make yogurt riata. When it's all done, dollop the raita on top of the Mediterranean-spiced veg and tuck in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mediterranean Spice Blend(ContainsSulphites/Sulfite)
Sweet Bell Pepper
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 450°FWash and dry all produce. Core then cut the pepper into 1-inch pieces. Cut the sweet potatoes into 1/2-inch fries. Toss the sweet potatoes and peppers with the Mediterranean spice blend and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown and tender, 22-23 min. (NOTE: Use 2 baking sheets for 4ppl.)
While the veggies roast, roughly chop the cilantro. Halve the tomatoes. Coarsely grate cucumber into a small bowl.
Add the yogurt, cilantro and half the vinegar to the small bowl with the cucumber and stir to combine. Season with salt and pepper. Set aside.
Whisk together 2 tbsp oil, 1/2 tsp sugar (dbl both for 4ppl) and remaining vinegar in a large bowl. Season with salt and pepper. Set aside.
Arrange pitas on another baking sheet. Brush each half with 1/2 tsp oil and season with salt and pepper. Bake in the top of the oven, until warmed through, 2-3 min.
Add the tomatoes and spring mix to the large bowl with the dressing and toss to coat. Divide the pitas between plates and top with hummus, roasted veggies, feta and cucumber raita. Serve with the salad on the side.