CookEat Recipe
Lentil and Potato Pita Bites
Tender roasted potato and lentils are folded with finely shredded chicory, cucumber, thyme and Dijon mustard. Serve on crisp pita triangles.
Method
Steps
Step 1
Heat the oven to 200°C. Peel and dice the potato into 1 cm pieces, toss with 1 teaspoon olive oil and roast for 20–25 minutes until tender. Mash lightly.
Step 2
Use canned lentils, weighed after draining and rinsing. Wash and finely shred the chicory; finely dice the cucumber and chop the thyme.
Step 3
Stir the Dijon mustard with the remaining measured olive oil. Fold into the potato with the lentils, chicory, cucumber and thyme to make a finely textured topping.
Step 4
Split the pita and cut into small triangles. Bake at 200°C for 4–6 minutes until crisp. Spoon on the topping immediately before serving in twelve tasting portions.
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