Spiced potato, cavolo nero and avo pitas with jalapeno salsa

Name: Spiced potato, cavolo nero and avo pitas with jalapeno salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 (about 400g) Dutch cream potatoes, peeled, chopped; 1 tsp cumin seeds; 1/3 cup (80ml) extra virgin olive oil; 6 jalapenos, finely chopped; Juice of 3 limes; 1/3 cup (25g) grated parmesan; 2 tbs finely chopped flat-leaf parsley leaves; 6 wholemeal pita breads; 1 cup (240g) store-bought baba ganoush; 1 avocado, sliced; 6 cavolo nero leaves (choose young, tender leaves), torn; Micro red shiso, to serve

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Spiced potato, cavolo nero and avo pitas with jalapeno salsa

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by Phoebe Wood

Feb 13, 2017

Going #meatfree has never looked so good before. This makes for the perfect quick and meat free midweek meal.

2 (about 400g) Dutch cream potatoes, peeled, chopped
1 tsp cumin seeds
1/3 cup (80ml) extra virgin olive oil
6 jalapenos, finely chopped
Juice of 3 limes
1/3 cup (25g) grated parmesan
2 tbs finely chopped flat-leaf parsley leaves
6 wholemeal pita breads
1 cup (240g) store-bought baba ganoush
1 avocado, sliced
6 cavolo nero leaves (choose young, tender leaves), torn
Micro red shiso, to serve

Method

1.

Place potato in a pan of cold salted water over high heat. Bring to the boil and cook for 15 minutes or until tender. Drain, then return to pan over high heat. Shake pan to roughen up potato, then add cumin and 2 tbs oil. Cook, shaking the pan, for 10 minutes or until golden. Set aside to cool completely.
2.

To make the salsa, combine jalapeno, lime juice, parmesan, parsley, remaining 2 tbs oil and 1 tsp sea salt flakes.
3.

Open pitas and divide baba ganoush, potato, avocado and cavolo nero among pockets. Top with jalapeno salsa and micro shiso to serve.