Avocado, feta and tahini pitta pockets

Prepare & Cook:


  • 45g tahini
  • 2 garlic cloves, crushed
  • juice of 1 lemon
  • 6 pitta breads
  • ½ cucumber, thinly sliced
  • 5 vine tomatoes, thinly sliced
  • 2 avocados, thinly sliced
  • 300g feta, crumbled
  • 3 spring onions, thinly sliced
  • mixed salad leaves, to serve (optional)


  1. Put the tahini, garlic and lemon juice in a bowl. Whisk to combine, then loosen with water, 1 tbsp at a time, until you have a dressing-like consistency. Season.
  2. Cut the pitta breads in half and gently open up.
  3. Fill with the cucumber, tomatoes, avocado, feta and spring onions. Drizzle with the tahini dressing and serve any extra on the side with salad leaves, if you like.

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