Dukkah Roast Pumpkin Pita Pockets with Lemon Hummus

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss pumpkin and onion with first measure of dukkah, honey and a drizzle of oil on prepared tray. Season with salt and pepper and roast for 10 minutes to start with.
3. Add beans to tray, toss and roast a further 5 minutes, until veggies are cooked and starting to caramelise.
4. Cut pita breads in half and place on tray next to vegetables. Return tray to oven and cook a further 2-3 minutes, until pitas are warmed through.
5. While veggies cook, finish preparing salad. Roughly chop baby spinach leaves; dice tomato 1cm; finely chop first measure of parsley. Add all to a medium bowl and set aside. In a small bowl mix, together all lemon hummus ingredients.
6. Add roasted vegetables to bowl with spinach and crumble over feta. Drizzle with a little olive oil, season with salt and pepper and toss to combine.
7. add a little lemon hummus to the bottom of the pita pocket, fill with dukkah roast pumpkin and bean salad and dollop the top with more lemon hummus. Sprinkle over remaining dukkah and parsley. Serve remaining salad on the side and drizzle over any remaining lemon hummus.