Greek-style mezze

Greek-style mezze
Cooking Time 20 minutes
Ingredients (serves 4)
* 4 white pita pockets (Bazaar brand), each cut into 4 triangles
* 1 Lebanese cucumber
* 1 x 250g tub hummus
* 100g bought marinated green olives, drained
* 100g 97 per cent fat-free semi-dried tomatoes
* 4 stuffed vine leaves, drained on paper towel
* 160g bought chargrilled eggplant, drained on paper towel


Method
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place pita on prepared tray. Bake in preheated oven for 7-8 minutes or until crisp. Remove from oven. Transfer to a serving bowl.
2. Use a vegetable peeler to slice cucumber into ribbons. Place in a small serving bowl.
3. Place the hummus, olives and semi-dried tomatoes in separate serving bowls. Arrange on a large serving platter with the vine leaves and eggplant. Serve with pita crisps.

Notes & tips
* Leftovers: Use the pita pockets for pizza bases or wraps.

Source
Australian Good Taste
Recipe by Jane Charlton