Main Dishesdeliciouslyella
Chargrilled Broccoli Pittas
For an easy lunch, try these chargrilled broccoli pittas. With maple- and chilli-toasted chickpeas and walnuts and tahini yoghurt, they’re big on flavour but light on prep time. You can swap the broccoli for any quick-to-cook veg — courgettes, mushrooms and asparagus all work well too.
👥 4 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
📝 Preparation Steps
1
Drizzle some olive oil in a large frying pan and place over high heat. Add the chickpeas and walnuts/almonds and fry for 3–⏱️ 5 minutes, tossing occasionally until they begin to turn golden.
2
Add the cayenne pepper and maple syrup; fry for ⏱️ 3 minutes until everything is sticky and coated. Remove from the pan and set aside to cool until needed.
cayenne pepper1 pinchmaple syrup2 tablespoons
3
Return the frying pan to the heat and fry the broccoli in 1 tablespoon of olive oil over high heat for 3–⏱️ 4 minutes, until tender with a bite and slightly charred.
4
To make the tahini yoghurt, mix all of the ingredients together and season to taste.
5
To serve, place a dollop of the yoghurt in the pitta (or on the flatbread), top with spinach, the broccoli and a sprinkling of the nuts and chickpeas. Feel free to add a little more sauce on top, along with a good crack of black pepper and a sprinkling of chilli flakes.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...