Broccoli & Tahini Pitta
Gluten free / vegetarian
Serves 2
Ingredients
- 1 tin of chickpeas, drained and rinsed
- 1 broccoli head
- 2 diced beetroots
- 1 Tbsp olive oil
- s&p
- 1tsp chilli flake
- 1tsp cumin
Dressing
- 2Tbsp tahini
- 1Tbsp cold water
- 1/2tbsp garlic
- 1tbsp lemon juice
- lemon zest
- s&p
To serve
- Gluten free pitta
- Grated carrot
Method
- Pre heat oven to 200degrees and line a baking tray with baking paper
- Cut the broccoli into small florets and place in a bowl with the chickpeas and beetroots. Toss with the olive oil, s&p, chilli flakes and cumin
- Place the veggie onto the baking tray and roast in the oven for 20-25 until the chickpeas are crisp
- Meanwhile make the dressing by mixing all the ingredients together
- Once cooked serve the broccoli mix in the pitta bread with the grated carrot and drizzle over the dressing
