Toasted Pitta and Dips
with Tomato Salsa, Houmous and Guac | Perfect for sharing
Scoop up something delicious with these easy tortilla chips and a tasty trio of dips. Vibrant guacamole, fresh tomato salsa and zingy soured cream - all whipped up in a matter of minutes to enjoy as an appetiser or served alongside our Mexican inspired dishes.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4 unit(s)
Pitta Bread
(Contains Cereals containing gluten)
125 grams
Baby Plum Tomatoes
1 bunch(es)
Coriander
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
1 pot(s)
Smashed Avocado
100 grams
Houmous
(Contains Sesame)
Not included in your delivery
1 tbsp
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the pitta widthways into 2cm strips, then pop onto a baking tray.
c) Bake on the middle shelf until toasted and golden, 4-5 mins.
a) While the pittas bake, roughly chop the baby plum tomatoes and coriander (stalks and all). Add both to a small bowl.
b) Stir in the olive oil for the salsa (see pantry for amount), red wine vinegar and a pinch of sugar (if you have any). Season with salt and pepper, mix together, then set aside your salsa.
a) Once toasted, pop the pitta dippers onto a sharing dish.
b) Serve the tomato salsa, smashed avocado and hoummous in bowls alongside for dipping.
Enjoy!
