- 10 mini pitas
- 1 can of chickpeas (or use dried ones and cook them yourself)
- 1/2 broccoli
- handful of cherry tomatoes
- handful of black olives
- 1/2 can of feta on oil and herbs
- olive oil
- small handful of fresh basil leaves
- about 150 ml full fat plain yogurt
- pepper and salt to taste
Kitchen equipment needed
- paring knife
- cutting board & chef’s knife
- small bowl
- medium-sized skillet
Preparation — 10 minutes
DIVIDE the broccoli into small florets, RINSE the cherry tomatoes and chop into 3 pieces. CHOP the black olives in black rings and set aside.
CHOP the basil leaves and combine them with the plain yogurt. SEASON with pepper and salt. PRE-HEAT the oven to 220 degrees Celsius or 430 degrees Fahrenheit.
Finishing the mini pitas with chickpeas and broccoli — 15 minutes
ADD a little bit of water to the pitas and BAKE in the oven for about 4 minutes.
Meanwhile HEAT olive oil in the medium-sized skillet and cook the broccoli florets for a few minutes on medium heat. DRAIN the chickpeas and ADD them to the skillet. After another few minutes also ADD the olives and tomatoes and STIR a few times. ADD the feta cubes with a bit of the oil from the can and SEASON with pepper and salt.
SLICE the pitas open on 1 side and ADD a bit of the filling and the basil-yogurt. Serve with a delicious salad, enjoy!