Beetroot pita with a herby tahini sauce

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 :)