22 Street Lane Nursery - Dish of the Month
September 2017 Dish of the Month Recipe
Ingredients: • 4-6 pitta breads, cut into ‘chips’ • Olive oil, to drizzle • 2 tomatoes, chopped • 1 x 400 g can red kidney beans • 1 small red onion, finely chopped • 4 tablespoons mixed parsley and coriander leaves • finely chopped • 2 tablespoons apple cider vinegar • 1 avocado halved and stoned • 1 cup (110 g) crumbled feta • Juice of 1 lemon • Sea salt to taste • 1 cup 115g grated cheddar cheese
Method: 1. Preheat the grill. Place ‘pitta chips’ on a large tray in a single layer and drizzle lightly with olive oil. Grill for 3-4 minutes, turning half way, or until lightly browned. 2. Mix the chopped tomatoes, beans, onions, herbs and apple cider vinegar in a bowl, season with salt and set aside. 3. Mash the avocado, feta, and lemon juice together in a separate bowl and sprinkle with a little salt. 4. Place a layer of the pitta chips on a large oven proof plate or in a large casserole dish and lightly sprinkle with about half the cheddar cheese. 5. Grill for about 3 minutes or until the cheese is melted and golden. 6. Scoop onto the plates and top with avocado and feta mixture.
Made with FlippingBook Learn more on our blog