These wraps are the perfect , healthy picnic snack.


  • 600g oyster blade

  • 250g peeled pumpkin, cut into small chunks

  • 400g tin of no added salt chickpeas, rinsed and drained

  • 2tsp lemon juice

  • 2tsp olive oil

  • 250g cherry tomatoes, halved

  • 2 Lebanese cucumbers, halved, sliced on the diagonal

  • 2 tbsp roughly chopped flat-leaf parsley

  • 4 small whole meal pita bread, warmed, to serve


  • 1.

    Steam, boil or roast the pumpkin until tender. Place the pumpkin, chickpeas and lemon juice in a food processor and process until smooth, adding 1-2 tablespoons of boiling water if necessary

  • 2.

    Brush the steaks with olive oil. Heat a large chargrill or non-stick frying pan over a high heat. Grill the steak for 2-3 minutes on each side, for medium. Transfer the steak to a clean chopping board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice the steak, across the grain

  • 3.

    Combine the cherry tomatoes, cucumber and parsley. Fill the pita breads with some pumpkin hommous, slices of steak and tomato cucumber salad. Serve immediately

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 403kj
  • Fat Total 9g
  • Saturated Fat 1g
  • Protein 25g
  • Carbohydrate 58g
  • Sugar 6g
  • Sodium 649mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Left over pumpkin hommous will keep in an airtight container in the fridge for up to 4 days

It’s great to spread on sandwiches, added to purees for a smooth texture, or served as a dip with vegetable sticks for finger food

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