Dukkah-Spiced Bocconcini Wraps
with Hummus and Pickled Onions
Bocconcini dusted with toasted spices and nuts are the star of this dish! But the supporting actors; DIY pickled onions, silky hummus and crisp salad, bring this dinner all together!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bocconcini Cheese
(Contains Milk)
½ tbsp
Dukkah Spice
(Contains Sesame)
56 g
Arugula and Spinach Mix
½ tbsp
Harissa Spice Blend
2 unit
Pita Bread
(Contains Wheat)
56 g
Red Onion, sliced
1 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
Hummus
(Contains Sesame)
170 g
Beefsteak Tomato
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add onions, vinegar, 1 tbsp water and 1/2 tbsp sugar (dbl both for 4 ppl) to a small pot. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including liquid, to a medium bowl. Place in the fridge to cool.
Meanwhile, cut tomato into 1/2-inch pieces. Pat bocconcini dry with paper towels, then cut each bocconcini into quarters. Season with salt.
Arrange pitas on an unlined baking sheet, then brush with 1/2 tbsp oil. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Bake in the middle of the oven until golden-brown, 3-4 min. (NOTE: For 4 ppl, bake in the middle and top of the oven.)
Meanwhile, heat a small non-stick pan over medium heat. When hot, add 1/2 tbsp Dukkah Spice and 1/2 tbsp Harissa Spice Blend (dbl both for 4 ppl). Toast, stirring often, until fragrant, 1-2 min. Add 1/2 tbsp oil (dbl for 4 ppl). Remove the pan from heat. Add bocconcini, then toss until bocconcini is coated with spice mixture. Transfer bocconcini to a plate.
Strain pickled onions over a large bowl, reserving pickling liquid. Whisk 1 tbsp oil (dbl for 4 ppl) into pickling liquid, then season with salt and pepper. Add tomatoes and arugula and spinach mix. Season with salt and pepper, to taste, then toss to combine.
Spread hummus over toasted pitas. Top with some salad, dukkah-spiced bocconcini and half the pickled onions. Roll up pitas. Divide pitas and remaining salad between plates. Top salad with remaining pickled onions.
