• Serves 4
  • Prep Time 10
  • Cook Time 16
  • Difficulty Easy
  • 4 Vegie Delights™ Not Burgers
  • 1 tbsp cumin
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 4 wholemeal pita bread rounds
  • 1/2 cup beetroot hummus dip (see below)
  • 1 medium tomato sliced
  • 20g baby spinach leaves
  • 100g reduced fat feta cheese
  • 10g chopped fresh parsley
Beetroot Hummus Dip:
  • 1 can no added salt chickpeas, drained
  • 1 small beetroot, peeled and roasted
  • 1 clove garlic
  • 2 tbsp tahini
  • Juice of 1/2 lemon
  • 40-60ml olive oil
  1. Heat the oven to 170°C. Mix the spices together in a small bowl. Place the Vegie Delights™ Not Burgers on a lined baking tray and sprinkle both sides with the spice mix. Cook for 16-18 minutes, turning over halfway through the cook.
  2. Meanwhile, prepare the beetroot hummus. Combine all dip ingredients in a food processor and blend. Add more lemon juice, and olive oil to taste and to achieve desired consistency. (Beetroot hummus dip is also readily available to buy if you prefer). Any leftover dip can be stored in an airtight container in the fridge for up to a week.
  3. Once the Not Burgers have been cooked, chop them into bite size pieces. Cut open the pita pockets and spread each with beetroot hummus. Add the chopped Not Burgers, tomato, spinach, parsley and feta. Serve while still warm.
Per serve
Energy (kJ)
- Energy (Cal)
Protein (g)
Fat (g)
- Saturated Fat (g)
Carbohydrate (g)
- Sugars (g)
Sodium (mg)
Potassium (mg)
Iron (mg)
Calcium (mg)

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