Pita with roasted cauliflower, chickpeas and avocado salsa
Recipe (4 servings) ingredients:
- 8 small pitas
- 2 avocados
- 1 minced garlic clove
- 3 tbs olive oil
- 1/4 cup finely chopped coriander
- juice of a lime
- 1 cauliflower, cut into small florets
- 400g canned chickpeas
- 2 tsp cumin
- 300g Greek yogurt
- salt, pepper
Preheat the oven to 200°C. Wash the cauliflower florets and the chickpeas. Drain and let them dry on a clean kitchen towel. Place everything on a baking sheet, drizzle with olive oil and sprinkle with cumin, salt and pepper. Let everything cook for about 20-25 minutes, until acquire a golden-brown color.
While cooking, prepare the avocado salsa. In a large bowl, place the ripe avocados, the freshly chopped coriander, the lime juice, the minced garlic and 2 tbs of olive oil. Mix everything together in a food processor and let aside until the vegetables are roasted.
Before serving, grill the pitas for 3-4 minutes. Spread each one with a spoonful of avocado salsa and top with roasted vegetables. Finish with a a spoon of Greek yogurt and sprinkle with some fresh coriander leaves and extra salt and pepper.
You can save this on Pinterest: