Roasted Spiced Veggie Pitas
with Zesty Green Spread

INGREDIENTS:
For 2 people
FlatBread:
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1.5 cup flour
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1/2 cup warm water
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1/2 bag active yeast
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1/2 tsp salt
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1 tsp sugar
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1 tbsp olive oil
Roasted Veggie + Chickpea Mixture
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1 large head of cauliflower, chopped into bite size florets
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1 can chickpeas, drained and rinsed
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2 tsp chilli powder (or chilli flakes)
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2 tsp garam masala
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1 tsp turmeric
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1 tbsp olive oil
Zesty Green Spread:
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2 avocados
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Juice from 1 lime
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1 garlic clove
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1 tbsp olive oil
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1 tbsp water
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1 handful of coriander
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1/2 tsp salt
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1 tsp cumin
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1/2 tsp chilli flakes
DIRECTIONS:
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Preheat your oven to 180 degrees (C) fan-force.
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Begin with the Flatbread. In a medium bowl mix the warm water, yeast, oil and sugar. Set aside for 5 minutes.
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In another bowl mix together the flour and salt. Add the dry ingredients to the wet mixture and knead to 5 minutes.
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Once done kneading, place the dough in an oiled bowl, cover and let rise for 1 hour.
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Now place your chopped cauliflower, chickpeas and spices in a bowl with the olive oil. Toss gently until everything is evenly coated. Place the mixture on a baking tray with baking paper and cook for 30 minutes, until the chickpeas are crispy and the cauliflower is slightly charred.
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Meanwhile, make the zesty green spread by adding all of the ingredients to a blender and blending until smooth and combined.
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Now its time to cut your flat bread into 6 pieces and roll out into 6 thin circles using a rolling pin. Add 1 tsp vegan butter to a pan on medium heat and cook the bread on each side for 2 minutes (until puffed up and golden). Add more butter in between each flatbread.
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To assemble, place your fresh flat bread on the plate, smother it with the green zesty spread and add your roasted cauliflower and chickpeas. Serve immediately! I recommend serving it with dairy-free natural yoghurt, fresh coriander and a wedge of lime.