Dukkah Roast Pumpkin Pita Pockets with Lemon Hummus

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Toss pumpkin and onion with first measure of dukkah, honey and a drizzle of oil on first prepared tray. Season with salt and pepper and roast for 10 minutes. Remove core and seeds from capsicum and slice 2cm. Add capsicum to tray, toss and roast a further 10 minutes.
3. Add beans to tray, toss and roast a further 5 minutes, until all veggies are cooked and starting to caramelise.
4. Cut pita breads in half and place on second prepared tray. Place second measure of dukkah on tray next to pita breads, to toast and spread out a little with your fingers. Place second tray into oven for last 3–4 minutes cook time of veggies and beans.
5. While veggies cook, finish preparing salad. Roughly chop baby spinach leaves; cut cherry tomatoes in half; finely chop parsley. Add all to a large bowl and set aside. In a small bowl mix together all lemon hummus ingredients.
6. Toss cooked vegetables through baby spinach leaves, cherry tomatoes and parsley and crumble over feta. Drizzle with a little olive oil, season with salt and pepper and toss to combine.
7. Fill pita pockets with dukkah roast pumpkin and bean salad and a dollop of lemon hummus. Sprinkle over remaining toasted dukkah. Serve remaining salad on the side and drizzle over any remaining lemon hummus.