Vegan smoked salmon-style pitta bites
These easy-to-assemble yet elegant mouthfuls are a great plantbased option.
- Prepare15 mins
- Cook5 mins
- Total time20 mins
- 2 white pitta breads
- 1 tbsp olive oil
- 1 pinch Cornish Sea Salt Co Salt & Peppery, for seasoning
- 200g Roasted Beetroot & Mint Houmous
- 80g pack Squeaky Bean Smoked Salmon Style Slices, each slice cut into 4
- 2 sprig/s mint, leaves torn to serve
Preheat the grill to medium-high. Slice open the pitta breads horizontally (heat them slightly under the grill or in a toaster to make them easier to split). Brush the cut sides with oil, season with the salt & peppery, then cut each pitta ½ into 6 pieces. Spread over a baking tray.
Grill the pitta for 1-2 minutes until toasted, then set aside to cool. Top the pitta crisps with a little houmous, then a piece of the vegan smoked salmonstyle slices. Finish with torn mint leaves and season with extra salt & peppery.
Typical values per item when made using specific products in recipe