Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep roast
Preheat the oven to 180°C/160°C fan. Chop the cauliflower into small florets. Drain, rinse and dry the chickpeas.
Add the cauliflower and chickpeas to a baking tray with a pinch of salt, the zaatar and a generous drizzle of oil. Toss until coated. Bake for 30 min.
Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Roughly chop the dill and parsley. Wash and chop the cucumber into crudites.
4 Warm pittas
After 30 min, make room on the baking tray and add the pitta pockets to one side. Sprinkle the pinenuts over the cauliflower and roast for 5 min further.
After 5 min, remove the tray from the oven and the pitta pockets from the tray. Add the dill, parsley and pomegranate to the tray and toss.
Divide the cauliflower, pitta pockets, hummus and cucumber among plates or serve family-style for everyone to help themselves.