Dining al desko: Toasted pita with Jerusalem artichoke and pecorino

There is something about roasted veggies that is so comforting in the winter. Whenever you’re roasting veg for dinner, make a larger batch and make these roasted veggie pitas for your lunchbox the following the day. If you’re transporting them to the office and presentation isn’t everything, stuff the pitas instead of topping them.

Toasted pita with Jerusalem artichoke and pecorino

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.

Rachel Zammit Cutajar
Rachel Zammit Cutajar

Rachel’s life has been one recipe after the other for almost 10 years. Though she is no longer editor of Gourmet Today magazine, food still takes centre stage. She is a freelance writer and Succeed’s resident chef. To balance the inevitable calorie intake she has become a reluctant runner and likes to lift weights, though still loves a day on the sofa binge-watching absolutely anything (good).

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