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SUMMER PICNIC PITA POCKETS

Makes 8 half-pockets
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4
Calories: 641kcal

Ingredients

TEMPEH

  • 300 g (1 block) Chickpea and Linseed Tempeh I used the Organic Village Chickpea and Linseed Tempeh which is available to buy in Woolworths, but if you are from abroad any GMO-Free/Organic Soy Tempeh will work)
  • 3 tsp ground coriander
  • 1 tsp garlic powder
  • 2 tsp chilli powder
  • Pinch salt and pepper

DRESSING

  • 1/3 cup full fat coconut milk
  • 1 green chilli finely diced
  • 1 lime zest and juice
  • 1 clove garlic minced
  • 1 Tbsp palm sugar
  • 1/4 cup coriander finely chopped
  • 1/4 cup mint finely chopped
  • Salt and pepper to taste

SALAD

  • 2 cups fennel shaved
  • 1 cup radish shaved
  • 1 red onion
  • 1 cup coriander leaves stems removed
  • 1/2 cup mint leaves

TO SERVE

  • Packet of 4 pita pocket breads
  • 1 avocado

Instructions

TEMPEH

  • Mix all spices together in a bowl and rub onto the block of tempeh.
  • Cover and let sit for 15 minutes.
  • Slice and cook in water/veggie broth or oil until golden brown.

DRESSING

  • Place all ingredients into a blender and pulse until all ingredients are blended together. Refrigerate until ready to mix through the salad.

SALAD

  • Mix all salad ingredients into a bowl and pour over enough dressing until salad is nicely coated.

To assemble, simply stuff your pita pockets with slices of avocado, salad and tempeh and drizzle over more of your delicious dressing.