Broccoli & Tahini Pitta

Gluten free /  vegetarian

Serves 2


  • 1 tin of chickpeas, drained and rinsed
  • 1 broccoli head
  • 2 diced beetroots
  • 1 Tbsp olive oil
  • s&p
  • 1tsp chilli flake
  • 1tsp cumin


  • 2Tbsp tahini
  • 1Tbsp cold water
  • 1/2tbsp garlic
  • 1tbsp lemon juice
  • lemon zest
  • s&p

To serve

  • Gluten free pitta
  • Grated carrot


  • 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 



Broccoli pitta