Guest chef

Tamsin Burnett-Hall

Managing Food Editor on the magazine, Tamsin has also written several cookery books for WeightWatchers. Advocating a balanced approach to eating, she specialises in creating practical homely food that’s packed with flavour.

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Greek meze pitta pockets

  • Serves 2
  • Total time 10 mins
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Greek meze pitta pockets
Greek meze pitta pockets

step by step

  • 1Make a tzatziki-style salad by combining the diced cucumber, yogurt, mint and a squeeze of lemon juice, seasoning to taste.
  • 2Warm the pittas in the toaster, then cut each one in half to make 2 pockets. Pile in the shredded iceberg then spoon in the chickpeas in tomato sauce. Top with the feta and serve 2 pockets per person, with the tzatziki-style salad alongside.
  • Recipe photograph by Chelsea Bloxsome

You will need

  • ½ cucumber, diced
  • 4 tbsp Greek-style natural yogurt
  • 2 tbsp chopped mint
  • a squeeze of lemon juice
  • 2 pittas
  • 75g iceberg lettuce, shredded
  • 1 x 355g jar Odysea chickpeas in tomato sauce (or baked gigantes beans)
  • 50g vegetarian feta, sliced thinly

+ Nutritional Information