Something different Greek this time…

Homemade pitas for 4 people, with roasted chicken, fried cauliflower and peanut-coriander hummus. And as a bonus: a dip of beetroot and feta. Music to our ears! Ingrid shows you how to put this on the table.

Who is Ingrid?

Ingrid Beens-Goutier loves sharing her own recipes. Take one look at her Instagram and you'll know how much she enjoys cooking: wat_kookt_ingrid_vandaag. With years of experience she inspires plenty of people daily with her beautiful and, above all, tasty dishes.

Ingrid: "You probably know the average Greek dishes we eat in the Netherlands. Often big plates piled with meat. Try this recipe for a change, totally different from the 'Dutch' Greek style. Much healthier and, above all: much tastier. Make your own pitas too. It's really not difficult and once you've made them yourself, you'll never want to buy them at the supermarket again. You eat the pitas whole following the recipe below, but in pieces with a tasty dip is also delicious. Especially for you I added a healthy dip as a bonus."

What you'll need

For the pitas

• 1 tablespoon salt flakes
• 3 teaspoons dried yeast
• 2 tablespoons olive oil
• 1 tablespoon Greek yoghurt
• 1 tablespoon honey
• 600 grams flour (in 2 × 300 grams)

For the roasted chicken with cauliflower

• 2.5 tablespoons cornflour
• 3 teaspoons ground coriander
• 2 cauliflowers, in small florets
• Oil for frying
• Salt and freshly ground pepper
• 300 grams chicken thigh fillet
• Pitas and peanut-coriander hummus

For the peanut-coriander hummus

• 200 grams chickpeas
• 1 garlic clove
• 1 teaspoon coriander seeds
• 50 grams roasted unsalted peanuts
• 1 tablespoon tahini
• 75 ml olive oil + 75 ml vegetable oil
• Juice of 2.5 lemons
• Salt flakes

Bonus: beetroot dip with feta

• 200 grams beetroot
• 80 grams feta (a little extra to sprinkle on top, if you like)
• Zest of 1 lemon
• Salt and pepper
• 1.25 tablespoons olive oil
• Fresh oregano leaves to garnish

Let's get cooking

Roasted chicken with fried cauliflower

1. Preheat the oven to 200 degrees and line a baking tray with parchment paper.
2. Mix cornflour and coriander in a bowl. Toss the cauliflower florets in the mixture until evenly coated.
3. Heat oil in a roomy sauté pan or deep fryer. Fry the cauliflower in batches until golden brown. Drain on kitchen paper.
4. Toss the chicken in the cornflour mixture too. Place on the tray and roast for 15 minutes. Sprinkle with salt and set aside.
5. Cut the chicken into pieces of about 1 cm and combine with the cauliflower.
6. Spoon some hummus onto each pita, add the chicken-cauliflower and serve.

Peanut-coriander hummus

1. Toast the coriander seeds in a dry frying pan. Then grind them fine in a mortar.
2. Add to the blender: chickpeas, pressed garlic, ground coriander, peanuts, tahini and the oils. Blend to a smooth paste.
3. Add lemon juice and season with salt to taste.
4. Spoon the hummus into a nice bowl, garnish with a drizzle of olive oil and some coriander seeds.

Bonus: beetroot dip with feta

1. Blend the beetroot in the blender.
2. Add the feta and pulse briefly. Then olive oil, lemon zest, pepper and salt to taste.
3. Spoon the dip into a bowl and sprinkle with a little extra feta and oregano leaves.

Enjoy your meal!

And dip away into those delicious homemade pitas.

καλή όρεξη, in other words: enjoy your meal!

Greetings from Ingrid.

Click here to take a look at Ingrid's Instagram. At Cook & Pan you'll find not only the tastiest dishes, we also love sharing tips & tricks for the kitchen, and you can shop the most beautiful, high-quality recipes and pans.