CookEat Recipe
Warm Avocado and Tomato with Cilantro
Gently warmed avocado is folded with tomato, softened poblano, paprika, cilantro and natural yogurt. Serve immediately on crisp pita bases.
Method
Steps
Step 1
Wash, seed and finely dice the poblano. Heat 1 tablespoon olive oil in a pan over medium heat and cook for 6–8 minutes until tender, stirring in the paprika for the last 30 seconds.
Step 2
Use a ripe but firm avocado. Halve, stone and peel it, then cut into 2 cm pieces. Place in a shallow heatproof dish in a steamer and steam above the 500 ml boiling water, with the dish clear of the water, for just 1–2 minutes to warm; it is already tender.
Step 3
Wash and dice the tomato and chop the cilantro. Fold them gently with the warm avocado, cooked poblano and yogurt off the heat.
Step 4
Split the pita, brush with the remaining 1/2 tablespoon olive oil and toast in a pan for 1–2 minutes per side. Cut into small bases, spoon on the vegetable and yogurt mixture and divide into four portions. Serve immediately.
Cooked it? Rate it.
Cooked 2 times