INGREDIENTS

INSTRUCTIONS

FOR THE PACKED PITTAS
FOR THE MINI SKEWERS
1 Dice the butter and heat in a frying pan with the sugar over a
fairly high heat, stirring until beginning to bubble and turn golden.
2 Roughly chop the cherries and stir into the pan with the oats. Cook
for 1-2 minutes until the oats are well coated and turn caramel
coloured.
3 Pour the mixture onto parchment-lined baking sheet and pat out to
make a rough 18-20cm circle. Leave to cool and set.
4 Place the garlic clove and parsley in a food processor and whiz
until finely chopped.
5 Add the chickpeas and whiz again. Slowly drizzle 2 tbsp oil
followed by 1-2 tbsp water to make a velvety paste. Season to taste.
6 Coarsely grate the carrots and mix with the toasted sesame seeds
and a squeeze of clementine juice. Season. Heat a griddle pan.
7 Skewer one tomato, one boncini and a basil leaf onto cocktail
sticks, drizzle with oil and a squeeze of clementine juice.
8 Cook the pitta in the griddle pan for just a few seconds on each
side. Cut the pitta in half widthways and ease open to make two
pockets.
9 Spoon the sesame carrots and chickpea puree into the pitta halves
and snip over some cress. Cut the flapjack round into eight wedges.
10 Arrange the packed pittas in a lunch box or basket with the mini
skewers and a couple of flapjack wedges.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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