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Pita bread with avocado and pumpkin

Delicious lunch full of healthy ingredients

Preheat the oven at 200 degrees Celsius.

Cut the pumpkin in two lengthways, remove the seeds and cover each half with some olive oil.

Put the two halfs, cutting edge down, on the baking paper and roast the pumpkin for about 45 minutes until the flesh is soft. Pick with a fork to check. Leave the pumpkin to cool down a bit and squash the flesh in a bowl until it is a puree. Bring to taste with cumin, chili powder, maple syrup and salt. Mix some lime juice and olive oil through the lentils and bring to taste with some salt. Bring to taste the yoghurt with some salt and lime juice as well. Slice the avocados.

Heat the pita breads for a short time in a dry frying pan. Cut them open and cover the insides generously with the pumpkin puree. Add a table spoon of lentils and a few slices of avocado. Drizzle some yoghurt and garnish with coriander, pumpkin seeds and some chili powder if you like. 

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Serves 4
Preparation:  1 hour (including 45 minutes oven time)

1 butternut pumpkin

Olive oil

1 tea poon cumin

½ tea poon chili powder

Salt, pepper

1 tea spoon of maple syrup

4 organic pita breads

200 g cooked lentils

Juice of 2 limes

4 table spoons Greek Yoghurt

2 avocados

handful roasted pumpkin seeds

some sprigs of coriander, finely chopped

Baking paper

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