Taste on a pita

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.

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