Super creamy cheesecake on a graham cracker crust and topped with a subtle strawberry coulis and extra fresh berries.
Grilled vegetable pittas with cumin yogurt dip
Ingredients
For the marinade:
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
- 2 Tablespoons water
- 3 cloves garlic, minced
- 2 teaspoons herbes de Provence
- Salt and freshly ground black pepper
For the grilled veggies:
- 1 medium aubergine, sliced thickly lengthwise
- 2 courgettes, sliced thickly lengthwise
- 2 bell peppers (red, orange, green or yellow), sliced thickly
- 1 red onion, cut into thick wedges
For the cumin yogurt dip:
- 500g plain Greek yogurt
- 2 Tablespoons feta cheese, crumbled + extra for topping
- 2 Tablespoons olive oil
- 1 Tablespoon fresh lemon juice
- ½ teaspoon freshly ground cumin
- 1-2 teaspoon(s) herbes de Provence or fresh coriander, chopped
- 1 handful sliced black olives (optional)
- Salt and freshly black pepper
To serve:
- 6 pitta breads
- Fresh couriander, chopped
Instructions
- For the marinade, mix all the ingredients together in a small bowl.
- Place the sliced vegetables in a large dish and pour the marinade over. Toss the vegetables to coat. For best results, let marinate for half an hour. Otherwise, start grilling right away.
- Heat grill or grill pan over medium heat. Add the vegetables and grill a couple of minutes per side, or until grill marks are formed and the vegetables are tender all the way through. As you grill, brush on the leftover marinade.
- For the cumin yogurt dip, mix all the ingredients together. Taste and adjust the seasoning as needed.
- Warm the pitta breads on the grill just before assembling the sandwiches.
- For assembling the sandwiches, take a warmed pitta bread, top it with the grilled vegetables, sprinkle extra feta on top, fresh coriander and add a big tablespoon of the cumin yogurt sauce. Repeat with the remaining pitta breads. Serve immediately and enjoy!