Ingredients

• 120 g cooked brown rice — warm and fluffed
• 200 g ground turkey — lean
• 10 g olive oil — for sautéing
• 40 g baby spinach — finely chopped
• 2 g dried italian herb mix — basil, oregano, thyme blend
• 60 g plain hummus — ready to use
• 80 g mini wholemeal pita breads — about 2 small pitas, halved
• 60 ml low-sodium vegetable broth — ready to use
• 2 g salt — or to taste optional
• 1 g black pepper — or to taste optional

Instructions

1. Warm the olive oil in a non-stick pan over medium heat, then add the ground turkey, breaking it up with a spoon and cooking for 5–7 minutes until just cooked through and no longer pink.
2. Stir in the dried italian herb mix, a pinch of salt and pepper if using, and the vegetable broth. Simmer gently for 3–4 minutes until the turkey is very moist and tender and most of the liquid is absorbed but not dry.
3. Fold in the chopped baby spinach and cook for 1–2 minutes until just wilted. Remove from the heat and gently mix in the warm cooked brown rice so everything is evenly combined and soft.
4. Warm the mini wholemeal pita breads in a dry pan or microwave for 20–30 seconds until pliable, then cut them in halves to form small pockets.
5. Spread a thin layer of hummus inside each warm pita half, then spoon the herbed turkey and brown rice mixture into the pockets, packing lightly so they stay soft and not overfilled.
6. Serve 2–3 mini pita bowls per person, keeping the rest of the filling and pitas separate so you can assemble more only if appetite allows.