40 grams pita breads (wholemeal, 4 small breads)
2/3 cup Greek yogurt ( natural Greek-style yoghurt, thick, 190 grams)
170 grams marinated artichokes (halved lengthways, 8 marinated artichokes specified weight is a guess)
120 grams frozen peas (thawed, 1 cup)

1/2 cup peppermint leaves, micro baby herbs
Sea salt
Cracked black pepper
Extra virgin olive oil, to serve

Nutritional

Serving Size: 1 (234.8 g)
Calories 189.6
Total Fat - 0.8 g
Saturated Fat - 0.2 g
Cholesterol - 2.8 mg
Sodium - 138.1 mg
Total Carbohydrate - 34.9 g
Dietary Fiber - 4 g
Sugars - 11.2 g
Protein - 11.8 g
Calcium - 133.6 mg
Iron - 4.4 mg
Vitamin C - 7.8 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 200°C (400°F).

Step 2

Place the pita breads on a lightly greased large oven tray lined with non-stick baking paper.

Step 3

Spread each of the pitas with yoghurt and top with the artichoke and cook for 10 minutes or until golden and crisp.

Step 4

Place the peas in a bowl and gently mash and then divide the pea mash among the pitas, top each with mint, sprinkle with salt and pepper, and drizzle with oil to serve.