Broccomole with Pita Chips
PREP 10 MIN•COOK 8 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
200g broccoli cut in florets
1 wholemeal pita bread or pocket, medium (70g) (or gluten free) cut into triangles
1⁄2 avocado (medium, 240g) mashed
1 spring onion finely sliced
4 sprigs of fresh coriander chopped
100g cherry tomatoes half diced & half cut in half to serve
2 tsp lime juice
salt & pepper, to taste
4 qukes (mini Lebanese cucumbers) quartered
Preheat oven to 180°C/fan 160°C/gas 4.
Cook broccoli in a saucepan of boiling salted water for 3-4 minutes until just tender.
Place pita bread onto a baking tray and bake for 4-5 minutes until golden. Set aside to cool.
Place drained broccoli in a food processor and blend until smooth. Transfer to a plate and spread out to cool.
Combine avocado, onion, coriander, diced tomato, lime juice and cooled broccoli in a bowl and adjust seasoning.
Serve broccomole with pita chips, cucumbers and extra halved tomatoes.
Energy (kJ)
802 kJ / 191 cals
Protein
10 g
Fat
6.3 g
Sat. Fat
1 g
Carbs
18 g
Sugar
4.9 g
Fiber
10.4 g
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