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.

Serves 2