An easy and filling vegetarian lunch, with a good helping of nutritious sprouts and healthy protein.

1 punnet (120g) alfalfa and radish sprouts
6 hard boiled eggs, peeled and sliced
½ cup chopped fresh coriander
2 spring onions, sliced
1 tablespoon Dijon mustard
salt and cracked pepper, to taste
sliced cucumber to garnish

Place pita pockets in preheated oven at 120°C for 10 minutes to warm.

In a large bowl, combine all the ingredients and fold gently together.

Spoon into warm pita pockets. Garnish with cucumber and serve.