UNDER 20 MINS | ONE POT | SERVES 4
Prep: 15 mins
Omg a batch whereby I can just get some ingredients, chop them, dress them and shove them in a pitta and be done with my day. Thank god.
Ingredients:
400g/14oz nice cherry vine tomatoes
1 cucumber
3 spring onions/scallions
2 x 400g/14oz cans (or 1 big jar) chickpeas
4 or 5 radishes (you pick the amount, babe)
1 red apple
A big handful of baby spinach
A handful (20g/ ¾ oz) of fresh mint
A handful (20g/ ¾ oz) of fresh flat-leaf parsley
4 tbsp Greek-style plant-based yoghurt
4 tbsp extra virgin olive oil
Juice of ½ lemon
2 tbsp sriracha, or other hot sauce that isn’t Tabasco
4 nice wholemeal/wholewheat pittas
1. Get a big bowl, ideally for salads, and put it to the left of your chopping board. Now chop the tomatoes in half, the cucumber into nice little slices, and do the same for the spring onions. That should be a full board, so pop a pinch of salt and pepper over everything and throw them in the salad bowl. Drain the chickpeas and pop them in the bowl too.
2. Next, chop up the radishes, cut the core out of the apple and give that a small dice, then throw that into the salad bowl of trust. Next, the spinach, mint leaves (take them off the stalks, you mentalist) and parsley get chopped up roughly, and all that gets put into the salad bowl too.
3. Now shove the yoghurt, olive oil and lemon juice into the bowl. And the hot sauce. One final season is required before mixing everything together, forever. YOU’LL STAY IN MY HEART AND I WILL LOVE YOU.
4. Chop the long straight side of the pittas off lengthways so it opens up to you about its feelings. No, but seriously, a little slice off the side, usually the right hand side, and you get the pitta pocket. I never knew that until the age of 22. Anyways, stuff your pittas with the salad bowl mix and be done with your day.
STORAGE
Two options: either wrap your pittas in foil, store them in the fridge and enjoy over the course of 2–3 days; or keep the filling in an airtight container for up to 4 days in the fridge.
Recipes by Calum Harris featured in Batch: www.calumharris.com
