Roasted Potato Pita Pocket

Ready within 30 minutes, this delectable creation is adorned with a medley of fresh Mediterranean flavours—smooth and creamy hummus, crisp and bright carrots, sharp red onions, tangy feta cheese, and perfectly roasted potatoes! 

READ RECIPE
DISH

Main, Snack

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

1

Ingredients

  • 1 Pita Pocket, cut in half
  • 1 medium Potato (150g), peeled and sliced into half-moons, option to leave skin on if preferred
  • 1 tbsp Olive Oil
  • 1 large Carrot (60g), shaved
  • 10 thin slices of Red Onion
  • 1 tbsp fresh Parsley, roughly chopped
  • 63g Hummus
  • 15g Feta, crumbled

Method

  • Preheat oven to 230°C.
  • On a lined baking sheet or in your air fryer basket, toss the sliced potatoes with a light coating of olive oil. Cook for about 10 minutes, or until golden and crispy to your liking.
  • While the potatoes roast, use a vegetable peeler to shave a large carrot into ribbons, discarding the tough outer layer. You should have about ½ cup of carrot ribbons. Rinse the red onion under cold water to mellow its bite, then toss it with the carrots, feta, and parsley in a bowl.
  • When the potatoes are ready, cut the pita pocket in half and gently open it. Spread hummus inside, then layer in the crispy potatoes and carrot salad. Serve immediately and enjoy.
Our thanks go to Potatoes USA for this delicious recipe.