- 2 round wholemeal pitta breads, split in half and cut into triangles
- 200g frozen broad bean
- 1 avocado, flesh scooped out
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- small pack parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 8 tbsp low-fat natural yogurt
- 1 garlic clove, roughly chopped
- 1 lemon, zest of ½, juice of whole
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 Little Gem lettuces, roughly chopped
- 400g can white bean, rinsed and drained (we used cannellini beans)
- 4 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 carrots, peeled and grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 10 radishes, halved
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- handful of cress, snipped
Heat grill to high. Spread the pitta triangles out in a shallow baking tray. Toast for a couple of mins to crisp, turning once. Keep a close eye on them otherwise they will burn. Once toasted, remove and place to one side. Next, pop the broad beans in boiling water and cook for 2-3 mins, then drain and remove the bright green pod from the hard outer shell.
In a blender, whizz together the avocado, parsley, yogurt, garlic, lemon juice and zest and seasoning.
Put the remaining ingredients in a bowl, except the cress. Toss together with the avocado and yogurt dressing, then sprinkle over the pitta croutons and cress. Eat straight away.