Easy to make, packed with flavor and soso delicious - just the ideal picnic food. A soft and warm pita filled with summery flavours of a fresh beluga lentil salad and a curry hummus. All in all - a dream
Preheat the oven to 200°C. Peel the sweet potatoes and chop them into about 1cm sized cubes. Toss them with the oil, paprika powder, salt and pepper and lay onto a baking tray lined with parchment paper. Bake for 20 minutes until soft.
In the meantime wash the cucumber, radishes and tomatoes. Half or quarter the tomatoes, chop the cucumber into bite.sized pieces and finely slice the radishes. Add them to a bowl along with the lentils, greens, the crumbled or chopped feta and the sliced avocado.
3 minutes before the sweet potatoes are done, you can add the pita into the oven so it gets re-heated. Then take everything out, toss the sweet potato with the lentil salad and cut the pita in half. Spread the curry hummus into the inside of the pita and then fill it with the lentil salad. Enjoy!