Minty pitta's

Minty pitta's

These are brilliant with the Moorish eggs and can easily become a favourite for dips and nibbles.

2 pitta breads .
1 tsp olive oil
1 tsp fresh mint finely chopped
salt to taste

1. Preheat the grill to a high setting. Split each pitta in half along all its edges to get
two full sized pittas but half as thick. Mix the oil and mint together. It doesn't look a lot, but you don't want the pittas to get soggy.

2. Lay the pittas rough side up on a baking tray, and smear the oil and mint evenly over the pitas. I find the back of a teaspoon easiest for this.

3. Pop under the grill for about 1 to 2 minutes until crisp and brown around the edges. Take out of the grill and liberally sprinkle with salt. Break into bits and serve warm.

Serves 2