Avocado Pitas with Kabana & Spiced Chickpeas

Serves: 4

Prep Time: 20 min

Cook Time: 15min

INGREDIENTS

• 4 small pieces wholemeal pita bread or flatbread

• 1 tablespoon olive oil

• 2 L&S Natural Kabana, thinly sliced

• 250g cooked L&S Chickpeas, (or a can if desired)

• 1 teaspoon smoked L&S Paprika

• 1/2 teaspoon L&S Ground Cumin

• 1/2 teaspoon L&S Ground Coriander

• 1 large ripe avocado, stoned, peeled, coarsely chopped

• 2 teaspoons lemon juice 

• 1/2 cup (140g) Greek-style yoghurt

• 1/2 large ripe avocado, extra, stoned, peeled, thinly sliced 

• 1/4 cup (65g) L&S basil pesto

METHOD

1. Soak chickpeas overnight and cook per packet instructions.

2. Heat a chargrill on high. Brush the bread with half the oil and cook on the grill, in batches, for 1-2 mins each side or until lightly charred. Divide among serving plates.

3. Cook the kabana on the grill for 1 min each side or until charred. Transfer to a large heatproof bowl. Combine the cooked chickpeas, paprika, cumin, coriander and remaining oil in a bowl. Cook on the grill, stirring, until heated through. Add to the kabana in the bowl.

4. Place the chopped avocado, lemon juice and half the yoghurt in a food processor. Season. Process until the mixture is smooth.

5. Spread the bread evenly with the avocado mixture. Top with sliced avocado. Spoon over the chorizo mixture and top with dollops of the remaining yoghurt. Drizzle with the pesto. Serve immediately.