Such a quick and delicious way to use up store cupboard ingredients and leftover vegetables in your fridge.
1 zucchini, sliced
1 jar of roasted capsicum slices
1 shallot, sliced
parsley, chives and coriander, chopped
1 can of chick peas, rinsed
1 tablespoon of harissa paste
2 pita breads to serve
1 block of feta cheese
1 tablespoon chopped dill
1 tablespoon of milk
- Place the capsicum, herbs, chick peas, onion, harissa, zucchini into a bowl and mix together to combine.
- To make the whipped feta, place the feta into a small food processor with some chopped dill and the tablespoon of milk. Mix until a smooth consistency is reached. If it is too thick, just add a little extra milk.
- Lightly toast the pita breads. Spread on the whipped feta and top with the harissa vegetables.