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.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 8.5 oz canned chickpeas
- handful of walnuts/almonds
- 1 pinch of cayenne pepper
- 2 tablespoons maple syrup
- drizzle of olive oil
Instructions
- 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.
- 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.