Pita Triangles with Pea Dip

Ingredients

• 3 cloves of garlic
• 2 tbsp olive oil
• 4 round pita breads
• 350 g frozen peas
• Salt
• 2 sprigs Mint
• 1 tsp coriander seeds
• 3 tbsp tahini
• 0.5 lemon
• black pepper
• a small handful pea sprouts

Instructions

1. 1.

   Peel one clove of garlic and finely crush it with the flat side of a knife. Mix with olive oil and let sit for 10 minutes.

2. 2.

   Place pita breads on a baking tray and brush one side with the garlic oil. Bake in a preheated oven at 200 °C (180 °C fan, gas level 3) on the middle rack for 8–12 minutes.

3. 3.

   Meanwhile, cook peas in boiling salted water for 4 minutes. Drain in a sieve, rinse under cold water and let drain well.

4. 4.

   Peel remaining garlic. Wash mint, shake dry, pluck leaves. Slightly crush coriander seeds with the back of a knife.

5. 5.

   Coarsely chop garlic, mint and coriander in a food processor or blender.

6. 6.

   Add peas and tahini paste. Squeeze lemon juice, add to mixture and blend until smooth. Season with salt and pepper. Rinse pea sprouts and let drain well.

7. 7.

   Remove pita breads from oven, cut into triangles and place in a bread basket. Garnish pea dip with sprouts and serve with the pita triangles.