Minty Falafel Pittas

It's been a very busy few weeks in the Luke Loves household. Luke is busy preparing for his end of term festivities at York Steiner school. In July he will wave goodbye to Cherry Tree Nursery and get set for joining in all the fun of Maple Tree Kindergarten ( not a big move geographically - it is just along the corridor- but a very big step for our little Luke!)

Anyway, a big part of the end of term activities are the festivals and days out to the seaside, which all involve that perfect summer combination of picnic blanket, lots of friends and a lunch box full of delicious treats. The following recipe has become a staple of our picnic boxes and is full of yummy goodness as well as being quick and easy to make and, of course, delicious. Get the little ones involved in making them as they can add all sorts of ingredients to the mix. This is our version which I hope you enjoy.

Luke's verdict: 'Lovely! They look like little burgers.'

Falafel packed Pittas with mint dressing

Serves 4:

Ingredients:

4 wholemeal pitta breads, toasted or grilled
8 cherry tomatoes, quartered
1 iceberg lettuce, shredded
pack of good quality falafels ( we use Redwood)
handful of organic raisins

For the mint dressing:

1 tub of greek yoghurt
bunch of fresh mint, chopped

Method.

Pre-heat the pven to Gas Mark 4

Place the falafels in an oven proof dish. Brush with a little olive oil and bake in the oven for 8-10 minutes.

Toast the pitta breads

Fill with the falafels, shredded lettuce, tomatoes and raisins.

Chop the mint.

In a bowl, mix the mint into the yoghurt.

Drizzle over the falafel packed pittas

Enjoy xxx