Sig's Pixie Bottoms on Garlic Butter Yoghurt.

Name: Sig's Pixie Bottoms on Garlic Butter Yoghurt.
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp salted butter; 3 clove garlic, peeled and crushed; 1 tsp sea salt; 1 tbsp dried mint for butter; 400 ml greek style yoghurt; 200 ml milk; 1 tsp paprika, I use smoked, for milk; 4 pitta pockets; 500 grams chickpeas (pixie bottoms , garbanzo beans ) rinsed and drained; 3 tbsp pine nuts; 1 tbsp dried mint for garnish; 1 tbsp paprika for garnishing

Sigrun @sigrun

German, living in England

This is so easy and tastes great. (L) :ohyeaah

Sigrun @sigrun

German, living in England

This is so easy and tastes great. (L) :ohyeaah

Saved

Ingredients

20 mins

4 servings

2 tbspsalted butter
3 clovegarlic, peeled and crushed
1 tspsea salt
1 tbspdried mint for butter
400 mlgreek style yoghurt
200 mlmilk
1 tsppaprika, I use smoked, for milk
4pitta pockets
500 gramschickpeas (pixie bottoms , garbanzo beans ) rinsed and drained
3 tbsppine nuts
1 tbspdried mint for garnish
1 tbsppaprika for garnishing

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Steps

20 mins

1

Drain your yoghurt of the liquid by pouring into.a cloth or a fine sieve whilst preparing the garlic butter. Preheat the oven to 190 C /375 f /gas 5
2

Heat butter in pan and fry the garlic with salt and mint until lightly.browned.
3

transfer garlic and mint butter into a bowl , mix with the strained yoghurt.
4

dissolve the paprika for the milk in milk in a large bowl. Soak the pitta for about 30 seconds in the milk.
5

toast in oven until brown .Break into bite sized pieces.
6

arrange the bread over some lettuce or on its own on a serving dish
7

Pour the garlic butter yoghurt over , top with pixie bottoms and sprinkle with pine nuts, dried mint and paprika to garnish.
8

serve immediately