Toasted pita with Jerusalem Artichoke and Pecorino

There is something about roasted veggies that is so comforting in the winter.

Ingredients

  • 200g Jerusalem artichokes, roasted
  • ½ clove garlic, minced
  • Olive oil
  • Salt and pepper
  • ½ lemon, juice only
  • 1 tsp thyme leaves
  • ¼ cauliflower, roasted
  • Pecorino shavings
  • 1 sprig thyme
  • Cayenne pepper

Method

    1. Cut the Jerusalem artichokes in half and scoop out all the soft flesh.
    2. Place in a bowl and mash together with the garlic, olive oil, lemon juice, thyme leaves and season with salt and pepper.
    3. Toast the pita bread and cut into triangles.
    4. Spread the Jerusalem artichoke spread onto the pita.
    5. Top with Pecorino shavings and a piece of roasted cauliflower.
    6. Add the sprigs of fresh thyme and sprinkle with cayenne pepper or chilli flakes.

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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