There we go again, avocado!

For 2p mix 200 grams of minced meat (chicken), 2 chopped garlic cloves, 2 table spoons of chopped fresh pasley, pepper and salt. Roll little meatballs and bake in the oven at 180° on oiled baking paper. Turn now and again. Mix the flesh of 1 avocado, 1 chopped garlic clove, 2 table spoons of Greek yoghurt, 2 table spoons of lemon juice, pepper and salt. Add 2 table spoons of chopped fresh parsley, or even better, coriander.

Remove the skin of ½ sweet pineapple and slice thinly. Slice 1 red onion. Put the onion and pineapple slices on baking paper. Add a drizzle of olive oil. Bake for approx 20 mins and turn halfway.

Half 3 pita bread. Toast the bread. Spread a layer of the avocado mixture on the bread, add the pineapple and the onion. Serve with the little meatballs and some rocket or dandelion salad.

Thanks ‘libelle lekker magazine’ for the inspiration.

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