Guacamole with griddled pitta bread
By James Tanner
From Ready Steady Cook
Ingredients
For the guacamole
- ½ avocado, peeled, chopped
- 2 tbsp plain yoghurt
- squeeze lemon juice
- 1 garlic clove, chopped
- 1 tbsp olive oil
- salt and freshly ground black pepper
To serve
- 6 ready-made mini pittas, split
- 3 sun-blushed tomatoes
- ½ avocado, sliced, to garnish
Method
For the guacamole, place all of the guacamole ingredients into a blender and pulse until combined but still slightly chunky.
Heat a griddle pan and cook the pittas for 1-2 minutes on each side, until warmed through.
To serve, place the guacamole into a serving bowl. Top with the sun-blushed tomatoes and sliced avocado and place the pitta breads alongside.
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