It’s the time of the year for easy wraps and portable food like these delicious pita pockets. They’re quick to make, and super tasty. Plus they’re full of vegetables to help you up your intake in case that’s one of your new years resolutions!

This year, I’ve made no resolutions. Zilch. Nada. Don’t feel the need. I hate the pressure of resolutions, you so often try to make too many or find yourself picking apart the things that are ‘wrong’ with you to make them ‘right’. But there’s nothing wrong with you, if you’re just living every day trying to be your best self and do what’s right by you and those you share this world with then you’re doing a pretty excellent job at this life stuff.

When it comes to food I haven’t changed my approach in years. There’s no such thing as good or bad food, eating clean or eating dirty. There’s just food. Eat it. Not too much, mostly plants and you’ll be fine.

So with that in mind here’s some food. It’s mostly plant food and it’s delicious. You should eat it. Soft pita bread filled with creamy hummus, crunchy cabbage and crispy roasted cauliflower. All the good things. Try and choose some pita that has limited added salt and find the small pockets so you can fill them up and have a nice portable lunch sized pocket.

The crispy cauliflower gets cooked in the same amount of time it takes to make everything else you need which means the whole meal will take you just a little over half an hour. That includes make the hummus so give it a shot. If you’re prepping lunches the night before pack the filing separately and put it all in the pita pocket in the morning to make sure things don’t get soggy.

The ingredients list might look a little long but most of it is pantry goods and spices etc so it’s sort of deceptive!

Serves 4

Ingredients

Cauliflower

1 medium head of cauliflower, broken into bite sized florets (a few little leaves attached is fine)

1 Tbs extra virgin olive oil

1 tsp chilli flakes

1 tsp sesame seeds

1 tsp za’atar seasoning (or cumin ground works too)

pinch of salt

Salad

4 cups shredded red cabbage

1/4 cup finely sliced spring onion

1/4 cup finely chopped parsley

1 tsp extra virgin olive oil

pinch of salt

1 Tbs apple cider vinegar

1 cup finely sliced cucumber

2 Tbs finely sliced mint (optional)

4 small pita pockets

1 Tbs tahini

Hummus

1 400g can of chickpeas, drained

2 small cloves of garlic

juice and zest of 1 lemon

pinch of salt

1/4 cup of tahini

1/4 tsp cumin

1/4 cup ice cold water

Directions

Preheat oven to 180 degrees celsius. Toss cauliflower with the olive oil, chilli, sesame seeds, za’atar and salt and the spread on a lined oven tray in a single layer. Roast for 30 minutes or until crispy.

Meanwhile combine the cabbage with 2/3 the spring onion and parsley (reserve rest for garnish), salt, vinegar and olive oil. mIx well and set aside.

Place the drained chickpeas and garlic in a food processor and procces until you have a stiff paste. Some texture still is fine. Add the lemon juice, zest, salt, cumin and tahini and process for 3-5 minutes or until very smooth. Add the water in a steady stream until the hummus is fluffy and your desired consistency.

To assemble spread the hummus generously in each pita pocket (you can cut in half or just open at the top), top with the cabbage mix, cucumbers and cauliflower. Sprinkle over reserved herbs and mint and drizzle with tahini. Eat!

HH. x