Guacamole With Pita Chips

Here is the recipe for Guacamole With Pita Chips

INGREDIENTS

For the fennel and chilli pitta crisps

1. 3 wholemeal pitta breads


2. 2 tablespoons olive oil


3. 11/2 teaspoon fennel seeds


4. 1/2 teaspoon sea salt, plus extra for the guacamole


5. A large pinch dried chilli flakes

For the guacamole

1. 100g frozen edamame beans


2. 75g kale


3. 1 small garlic clove, finely chopped


4. Juice and zest of 1 lemon


5. 2 ripe avocados


6. 1 tablespoon pumpkin seeds, toasted (optional)

METHODS

1. First make the pitta crisps. Preheat the oven to 200°C/ fan 180°C/gas mark 6. Cut the pittas in half horizontally, to make two thin layers from each one. Cut each of these into rough triangles. Spread out on two large baking trays and drizzle with the oil. Toss to coat. Crush the fennel seeds with the sea salt and chilli flakes and sprinkle evenly over the pitta triangles. Bake for about 8 minutes or until crisp.


2. For the guacamole, put the edamame and kale in a bowl and cover with boiling water. Set aside for 3 minutes, then drain and run under the cold tap. Drain thoroughly, then transfer to a food-processor to roughly chop, or do this by hand.


3. Put the garlic, lemon juice and zest into a bowl. Roughly chop the avocado flesh, mash with a fork, then add this to the bowl along with the kale and edamame (or add this to food-processor and pulse briefly to combine). Add a generous pinch of salt, to taste, and mix well. Sprinkle with toasted pumpkin seeds before serving with the pitta crisps.

SHARE THIS