• Make the muhammara dip by following our recipe on the blog. This can be made the day before if needed and stored in the fridge. If you're in a time crunch, you can sub the muhammara for shop-bought houmous.
  4 tbsp Muhammara Red Pepper Dip

To make the pitta nachos:

• Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6).
• Cut the pitta bread into large triangles and split the two layers apart so that they're thinner. Lay them out flat on a large tray so they are not overlapping (you will likely need two trays).
  4 pitta bread
• Brush the pitta nachos with olive oil and lightly season with salt and pepper.
  2 tbsp olive oil
• Bake for 7-10 minutes until crisp. Keep an eye on the thinner chips as they bake, since the thinner ones will be ready sooner than the thicker ones.

To make the spiced jackfruit:

• Add all of the spiced jackfruit ingredients to a non-stick frying pan. Stir together until the jackfruit is evenly coated, and then fry for 10-15 minutes.
  2 tbsp olive oil, 300 g jackfruit, 2 tsp cumin, 2 tsp coriander, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tbsp tamari

To make the tahini sauce:

• Add all of the tahini sauce ingredients to a blender and blitz until smooth. Alternatively, add to a medium bowl and stir vigorously until smooth.
  125 g coconut yoghurt, 1 tsp garlic, 1.5 tbsp tahini, 2 tsp lime juice, 1/4 tsp salt

To serve:

• Lightly toast the pine nuts in a small, dry frying pan (without oil) for 3-5 minutes over medium heat until they start to turn lightly golden.
• Add a layer of freshly toasted pitta nachos to two shallow bowls.
• Top with warm spiced jackfruit, a drizzle of tahini-yoghurt sauce and a sprinkling of toasted pine nuts, pomegranate seeds and fresh parsley. Serve with a side of muhammara roasted red pepper dip.
  2 tbsp pine nuts, 2 tbsp fresh parsley, 80 g pomegranate seeds, 4 tbsp Muhammara Red Pepper Dip