This recipe is a great addition to a summer BBQ or picnic, its bright and vibrant colour makes for a great centre piece and its guilt free wholesome ingredients complement our Organic Wholeblend Piadina seamlessly.
Why not use any leftovers for easy mid-week packed lunches!
Serving size: 4 – 6 | Prep time: 5 minutes | Cooking time: Less than 5 minutes
- Crosta & Mollica Organic Wholeblend Piadina
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 2 cloves of garlic, roughly chopped
- 250g cooked beetroot in juice, drained (the beetroot must not be in vinegar)
- 400g can of chickpeas, drained
- Zest and juice of one small lemon
- 2 tbsp of tahini
- Pinch of salt & ground black pepper
Toast the cumin seeds in a small pan over a low heat for 1 – 2 minutes, or until they start to release a fragrant aroma. Be careful to not let the cumin seeds catch and burn as this will add an unwanted bitter taste. Remove from the heat and tip into a food processer.
Add the oil to the pan and fry the chopped garlic for 30 seconds, add to the food processor with all remaining ingredients. Pulse the mixture until smooth; you can adjust the seasoning to taste at this point. Spoon into a bowl and refrigerate until required.
Heat the Piadina in a hot, dry pan for one minute per side then slice and serve with crunchy vegetable crudités.