These are inspired by a special I had at Yafo in Berlin. It was deep fried pieces of pita, topped with pulled lamb, feta and pickled things. It was incredible. This is a lighter vegetarian take that’s really easy to make.

You can use pita or any similar thin flat bread. The vegetarian topping is finely sliced oyster mushrooms, you could use any kind but the texture of oyster mushrooms is definitely best.

You could add chopped tomato and avocado to the topping if you so please but I love them just as is. I use pita bread that I have leftover so it’s usually a day or 2 old. Thus, it’s a great way to use up leftovers!

Serve as a starter to share or as a meal for one (two if you’re less hungry!).

Ingredients

2 Tbs extra virgin olive oil

2 small pita cut into triangles, or the equivalent in any thin flatbread.

1 clove garlic, crushed

2 Tbs spring onion, finely sliced

150g oyster mushrooms, finely sliced

1/2 tsp cumin, ground

1/2 tsp smoked paprika

1 radish finely sliced

3 Tbs crumbled feta

1 cup flat leaf parsley leaves

1 Birdseye Chilli, finely sliced

1 Tbs picked red onion (I soak finely sliced red onion in a little red wine vinegar, with some salt and pepper)

Directions

Preheat oven to 190 degrees Celsius. Line a baking tray with parchment paper.

Cut flat bread into chip sized triangles and massage in half the oil (do this in a bowl). Spread in a single layer on the prepared baking tray. Season with salt and pepper. Bake until golden, approx 10 minutes.

Put a small fry pan on medium high heat and once hot add the remaining oil. Then add the spring onion, garlic and spices. Cook for 30 seconds then add the mushrooms and fry until golden, approx ten minutes.

Place pita chips on a serving plate and top with mushrooms followed by layers of radish, parsley, feta and chilli. Garnish with pickled onion.

HH. x