Facts & Figures
Sit back and dream of Greek sunshine. Portobello mushroom, creamy hemp seed tzatziki, pickled red cabbage layered in a soft pita pocket with black olives and fresh cherry tomatoes.
Heat a drizzle of olive oil in a pan over medium heat.
Add mushrooms to the pan, then add 1 tablespoon of water. Sauté for 2 minutes or until heated through.
To serve, place hemp tzatziki in the centre of the pita pocket, then top with mushrooms, pickled cabbage, olives, and cherry tomatoes.
Transfer mushrooms and sauce to a microwave-safe container, add 1 tablespoon of water, then heat on high for 1 minute. Alternatively, mushrooms can be enjoyed cold. Transfer pita pocket to a microwave-safe container, then heat on high for 0.5 minutes. Place hemp tzatziki in the centre of the pita pocket, then top with mushrooms, pickled cabbage, olives, and cherry tomatoes.
Cooking times may vary depending on serving size and the appliances used. Our instructions are based on a single serve, and cooking times may need to be modified if you are cooking more than one serve.