Ingredients (Serves 1)
Lightly toast the pitta. Using a small, sharp knife, make a slit down one side of the bread and open it out to make a pouch – be careful as there will be lots of steam. Let it cool slightly, then cut it in half.
Spread the taramasalata inside the pitta pocket, fill it with sprigs of watercress and serve with the cucumber sticks on the side.