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Beetroot pita with a herby tahini sauce

Serves 4


Vegetarian, dairy free

Ingredients

Filling

3 medium sized beets, washed and sliced into 1/2 inch chunks
3 Tablespoons olive oil, divided
1/3 cup pine nuts
4 spring onions, sliced
1 clove of garlic, minced
1 tin of cooked chickpeas, rinsed and drained
1/8 teaspoon cayenne pepper
salt + pepper to taste

Sauce

1 clove of garlic
1 spring onion, diced
1/4 cup tahini
1/4 cup water
1 1/2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1/2 teaspoon honey
1/2  cup basil, finely chopped
1/8 teaspoon crushed red pepper flakes
salt + pepper to taste

Pita bread (1-2 each, depending on hunger)

Directions

  1. Pre-heat the oven to gas 6. 
  2. Put the beetroot pieces on a baking tray with 1 1/2 tbsp olive oil, salt, and pepper, and mix to coat evenly. Cook for 15-20 mins, turning over with a spoon half way through.
  3. Toast the pine nuts in a dry frying pan, stirring occasionally. Do stand and watch them as they can burn very quickly! Set aside in a small bowl.
  4. Heat the remaining 1 1/2 tbsp oil in a pan, and over a low heat cook the spring onions and garlic until brown.
  5. Add the chickpeas and cayenne, stir, and cook for a further 5 mins or so. Add the cooked beetroot to the pan and stir to mix.
  6. Meanwhile, make the sauce. Put all the ingredients in a small blender and process until smooth. Adjust seasoning to taste.
  7. Toast the pitas and then slice open into pockets. 
  8. Spoon in the beetroot & chickpea mixture; sprinkle over the pine nuts; spoon over some of the sauce.
  9. Serve immediately and be prepared for a slightly messy (but thoroughly enjoyable!) meal.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Beetroot pita with a herby tahini sauce on a plate


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