A vegan pita with mushrooms, peppers and guacamole is something we can eat without regret.
Materials for four servings:
For the vegetable pita
20 ml extra virgin olive oil
Two onions, sliced
Four green peppers, in strips
Three tsp. of balsamic vinegar
Four pites
12 cherry tomatoes, halved (if we can find colourful ones even better)
Messolonghi Noma sea salt, black pepper
For the guacamole
Three ripe avocados
One lemon, the juice
3 tsp. tablespoon fresh coriander, chopped
1 tsp. garlic powder
Sea salt,
cayenne pepper
Procedure
Step 1
Guacamole: Peel the avocados and remove the core. Put the flesh in a large bowl and, with a fork, melt it so that small pieces remain. Add all the other ingredients, mix them, and put them in the fridge while we prepare the rest.
Step 2
Vegetable pita: Heat the olive oil and sauté the onion, mushrooms, and peppers until they are a nice colour. Deglaze with the vinegar, season with salt and pepper, and remove the pan from the heat.
Step 3
Wrap the pites in aluminium foil and bake them for 5 minutes at 180°C in the air in a well-preheated oven. Fill the pies with guacamole, mushroom filling, and cherry tomatoes. Wrap and serve immediately.
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