Pita Bread with Vegetables
The pita breads with vegetables from Spoonsparrow provide plenty of protein and are a healthy filling snack for vegetarians.
Ingredients
- 500 g cauliflower (1/2 head)
- 200 g chickpeas (drained weight; canned)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika powder
- 1 tsp Dried oregano
- a pinch chili flakes
- Salt
- Pepper
- 2 tbsp olive oil
- 1 Avocado
- 1 Garlic clove
- 150 g Yogurt (3.5% fat)
- 0.5 lemon (juice)
- 1 Red Onion
- 5 g coriander (1 handful)
- 4 whole wheat pitas
Instructions
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1.
Clean, wash cauliflower and cut into small florets; place in a bowl. Rinse chickpeas, drain, and add to the cauliflower with spices and chili flakes. Season vegetables with salt and pepper, then mix thoroughly with olive oil. Spread on a baking sheet lined with parchment paper and roast in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 20 minutes.
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2.
Meanwhile, halve the avocado, remove the pit, scoop out the flesh into a blender. Peel garlic and add to the blender with 100 g yogurt, salt, pepper, and lemon juice; blend until smooth.
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3.
Peel the onion and slice thinly. Rinse coriander, pat dry, and strip leaves from stems.
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4.
Remove vegetables from oven and let cool for 5 minutes. While still hot, toast pita breads in the oven for 5 minutes. Then spread the avocado‑yogurt cream on each pita and top with roasted vegetables. Finish by adding remaining yogurt, onion slices, coriander, and a sprinkle of paprika.
