Pita sandwiches with grilled vegetables and tahini
Ingredients
for 2 person
1 | courgette, cut diagonally into approx. 5 mm slices |
1 tbsp | olive oil |
a little | Za'atar (spice mix) |
¼ tsp | Himalayan salt |
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 |
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 |
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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