Mediterranean Pita with Port Lincoln Sardines
INGREDIENTS:
2 pita bread
1 tin of Little Tin Co Port Lincoln Sardines in Australian Oil, drained
1/2 cup of tzatziki
1 handful of mixed greens
1 Lebanese cucumber, chopped
1 tomato, chopped
1/4 cup pitted Kalamata olives, halved
1/2 red onion, sliced thinly
100g fetta cheese, crumbled
1 T dried oregano
METHOD:
1: Spread tzatziki over warmed pita (be generous), then top with greens, cucumber, tomatoes, olives, onion, fetta and sardines. 2: Sprinkle dried oregano to taste.
TO SERVE:
Roll up and enjoy.