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Minty pitta's

Minty pitta'sThese 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

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One thought on “Minty pitta's”

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    Oooh gorgeous! Particularly love the lirabry (LOVE books), the lantern over the dining table and the rope banister with the amazing use of wallpaper! Delighted to have found your blog. I've got a 200 year old Georgian house on the other side of the pond (UK) and love to hear about the renovations of others. You've got great style, which makes it even more interesting - I look forward to coming back for more!

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