Pita sandwiches with grilled vegetables and tahini

Pita sandwiches with grilled vegetables and tahini

Total: 40 min. | Active: 40 min.
vegan, lactose-free

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! :)

Nadia Damaso - Eat better not less

Nadia Damaso - Eat better not less

Ingredients

for 2 person

Vegetables
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)
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
pita breads (wholegrain)
100 g thin green asparagus
  salted water, boiling
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

How it's done

Vegetables

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.

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