CHEESY ROASTED CAULIFLOWER & CHICKPEA PITTA BREADS

120g Eatlean Protein Cheese Grated

1 tsp ground cumin

1 tsp paprika

1 tsp ground coriander

1 tbsp olive oil

1 cauliflower, broken into florets

400g can chickpeas, drained and rinsed

250g frozen peas

1 clove garlic

Juice of 1 lemon

1 tbsp fat-free plain yoghurt

5 sprigs coriander

Pinch of cayenne pepper or chilli powder

Salt and pepper, to taste

To serve:

4 pitta breads or small Greek flatbreads

Coriander leaves, chopped, to garnish

Chilli sauce (optional)

Preheat the oven to 180°C/fan 160°C/gas mark 4.

In a bowl, mix  the dry spices with the oil and season with salt and pepper. Stir in the cauliflower and chickpeas and mix well to coat in the spices.

Spread the cauliflower and chickpeas evenly in a single layer on a baking sheet. Bake for 40 minutes, stirring once to ensure the chickpeas and cauliflower get roasted evenly.

While the cauliflower and chickpeas are roasting, make the puree. Add the peas to a pan of boiling water and simmer for 2 minutes. Drain the peas and put in a food processor along with the garlic, lemon juice, yoghurt and coriander. Blend well until a purée is formed.

Season and add a sprinkle of cayenne pepper or chilli powder as preferred.

To serve, warm the pittas, top with the pea purée, then add the roasted cauliflower and chickpeas before sprinkling with the cheese and garnishing with the coriander and adding a drizzle of chilli sauce, if you like.