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Potato Pita with Tomato Salsa
servings
2 people
time
95 min
Crispy oven-baked potatoes, fresh tomato salsa, and creamy tzatziki come together in soft, gluten-free pita pockets to create a wonderfully aromatic snack. Packed with plant-based ingredients and Mediterranean flavours – ideal for sharing, enjoying, or as quick soul food. Simple, gluten-free, and utterly delicious!
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Preparation
in 65 minutes
Cooking
in 30 minutes
Temperature
180 °C
- Preheat the oven to 180 degrees Celsius (fan).
- Boil the potatoes, then spread them on baking paper and flatten them with a glass.
- Finely chop the dill and mix it with the remaining ingredients.
- Spread the marinade over the flattened potatoes.
- Bake the potatoes for 30 minutes until crispy.
- Meanwhile, finely chop the tomatoes, onions, and garlic, and mix them with the beans.
- Season with oil, maple syrup, salt, and pepper.
- For the tzatziki, finely chop the cucumber and mix it with the remaining ingredients.
- Warm the pitas in a toaster, cut them in half in the middle, and carefully open them.
- Fill the pitas with tzatziki, tomato salsa, and baked potatoes, and enjoy.
Ingredients
1
package
For the Potatoes:
1
kg
new potatoes
30
g
olive oil
1
bunch
dill
2
tsp
maple syrup
2
tsp
balsamic vinegar
1/2
tsp
salt and pepper
For the Tomato Salsa:
350
g
cherry tomatoes
1/2
onion
1/2
can
white beans, tinned
10
g
olive oil
1
clove of garlic
1
tsp
maple syrup
1/2
tsp
salt and pepper
For the Tzatziki:
300
g
cream cheese alternative, vegan
2
tbsp
vegetable almond drink, unsweetened
2
garlic cloves
130
g
salad cucumber
2
tsp
lemon juice
1/2
tsp
salt and pepper
Nutritional & Dietary
Gluten-free
No eggs added
No maize added
Vegan
Vegetarian
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