CookEat Recipe
Sweetcorn and Black-Eyed Pea Pita Bites
Roasted pumpkin and partly mashed black-eyed peas bind a topping of sweetcorn, finely diced cucumber and radish, parsley and black pepper. Serve on crisp pita triangles.
Method
Steps
Step 1
Heat the oven to 200°C. Peel and seed the pumpkin and cut into 1 cm cubes. Toss with 1 tablespoon olive oil and roast for 20–25 minutes until soft.
Step 2
Use drained canned sweetcorn kernels and canned black-eyed peas, weighing each after draining and rinsing. Wash the cucumber and radish and cut into very small dice. Wash and chop the parsley.
Step 3
Mash half the black-eyed peas with the cooked pumpkin and remaining 2 tablespoons oil. Fold in the remaining peas, sweetcorn, cucumber, radish, parsley and black pepper, leaving small pieces visible.
Step 4
Split the pita and cut into small triangles. Toast on a tray at 200°C for 4–6 minutes until crisp. Divide the topping over the bases and serve immediately in ten small portions.
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