Filled pita pockets with spinach-cauliflower salad in almond pesto
Ingredients serve 2
- 2 Mestemacher pita pockets
- 50g almond slivers
- 25 g grated Parmesan cheese
- 70g olive oil
- juice of ½ a lemon
- 1 clove of garlic
- vegetable stock
- salt, pepper, sugar
- 300g cauliflower
- 6 dried tomatoes
- 2 handfuls of washed baby spinach
- 4 slices of air-dried ham
- Roast the almonds in a pan without fat until light brown in colour; then place them in a tall container together with the Parmesan cheese, olive oil, lemon juice and garlic and blend to a pesto. Dilute with a little bit of vegetable stock. Season with salt, pepper and sugar.
- Wash the cauliflower, cut it into florets and cook in salted boiling water for approx. 5 minutes until al dente.
- Toast the pita pockets in a toaster.
- Dice the tomatoes. Pour off the water from the cauliflower and mix with the pesto. Add the washed spinach and dried tomatoes. Put the lettuce into the pita pockets together with the air-dried ham and serve.
Preparation time: 40 minutes
