Turkey Pita Nachos with Pomegranate and Mint

By Jahel

Ingredients

• 4 pita bread pocket rounds
• 2 T olive oil
• 1 t cumin
• 1 c plain nonfat yogurt
• 1 t lemon zest
• 2 T lemon juice
• 2 c shredded cooked turkey
• 3/4 c crumbled feta cheese
• 1/3 c pomegranate seeds
• 1/4 c chopped fresh mint

Details

Servings 4
Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 350. Split each pita bread into 2 rounds after slicing them in quarters or six wedges depending on the size of the bread. Place in a single layer on a cookie sheet. In a small bowl, combine olive oil, cumin and 1/2 t salt. Brush wedges with the mixture. Bake for 10-12 minutes or until crisp and light brown. Cool slightly.
In small bowl, combine yogurt, lemon juice and lemon zest, season with salt and pepper and set aside.
Pile toasted pitas on one baking sheet. Top with turkey and feta. Return to oven and bake for 10 minutes or until warmed through. Remove and drizzle with yogurt mixture, pomegranate seeds and mint. Use remaining sauce for passing.