Pita sandwiches with grilled vegetables and tahini

Pita sandwiches with grilled vegetables and tahini

Total: 40 min. | Active: 40 min.
vegan, lactose-free
Nutritional value / person: 437 kcal
, Fat: 18 g
, Carbohydrate: 60 g
, Protein: 14 g
As the title suggests, this is a sandwich with a twist – and it couldn't be simpler or more tasty. Just like with salads, sandwiches allow you to give your creativity free rein. This sandwich is perfect for those of you who love grilled vegetables and tahini. The grilled vegetables add a smoky note, while the crispy wholegrain pita bread provides the necessary texture and the tahini sauce is simply dreamy. It's time for a new type of sandwich ... you're welcome! :)


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 courgette, cut diagonally into approx. 5 mm slices
1 tbsp olive oil
a little Za'atar (spice mix)
¼ tsp Himalayan salt

Tahini sauce

2 ½ tbsp tahini (sesame paste)
1 organic lemon, use a little grated zest and 2 tbsp of juice
2 tbsp soya drink
1 tsp Za'atar (spice mix)
½ tsp Himalayan salt
½ tsp pepper
¼ tsp chilli powder
3 tsp maple syrup or coconut palm sugar

Remaining ingredients

2 pita breads (wholegrain)
100 g thin green asparagus
salted water, boiling
1 lemon, use only the juice
a little Himalayan salt
a little pepper
50 g rocket or baby spinach
½ pomegranate, seeds removed
50 g raspberries
1 tsp maple syrup
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How it's done

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Drizzle the sliced aubergine and courgette with oil, fry on a hot griddle pan for approx. 2 mins. on each side. Remove, season.

Tahini sauce

Combine the tahini with all the other ingredients up to and including the maple syrup, whisk until smooth and creamy. Set aside the sauce.

Remaining ingredients

Toast the pita breads on the griddle pan. Cut open the pitas.

Cook the asparagus in salted water until just soft, drain and rinse in cold water. Combine the lemon juice, salt and pepper, mix with the rocket. Mix the pomegranate seeds, raspberries and maple syrup, carefully mix into the rocket.

Spread a little tahini sauce over the pitas, fill with the salad, vegetables and pomegranate seeds. Serve with the remainder of the sauce.

Good to know
Tip: Roast the vegetables in the oven instead of on the griddle pan. Place the oiled vegetables on a baking tray lined with baking paper. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.
Tip: If you'd rather not have the bread but still want a satisfying meal, you can replace the bread with a portion of cooked chickpeas or quinoa. Simply mix with the grilled vegetables, salad, pomegranate seeds and sauce.
Tip: If you prefer your food to have a bit of a kick, you can cover one half of the bread with 1 tsp of harissa paste. Harissa will pack the perfect flavour punch!


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