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Serves 2

Wild Garlic and Lemon Pitta Breads with BBQ Curried Cauliflower by Adam Byatt

Prep Time
1 h
Cooking Time
45 min.
BBQ Temperature
280-300°C
Method
Direct
Prep Time
1 h
Cooking Time
45 min.
BBQ Temperature
280-300°C
Method
Direct

Ingredients

Cauli 02
  • ½ Cauliflower
  • ½ Bunch Coriander (chopped)
  • 1 Tsp Onion Seeds
  • 50ml Yoghurt
  • 10g Curry Spice
  • 50g Butter
  • 1 Lemon Zested
  • 4 Leaves Wild Garlic (chopped)
  • Maldon Salt

For the Pittas

  • 160ml Milk
  • 80ml Water
  • 1Tsp Sugar
  • 10g Yeast
  • 520g T55 Flour
  • 1 Tsp Maldon Salt

Special Equipment

  • Weber Crafted Glazed Pizza Stone

Instructions

  • 01
    Make your pitta dough and prove for an hour.
  • 02
    Mix the melted butter with the lemon and wild garlic and reserve.
  • 03
    Cut the cauliflower into florets and season with the curry spice and Maldon salt. Char on the barbecue over a medium heat until softening.
  • 04
    Once cooked place into a bowl with the yoghurt and onions seeds and cover for 20 minutes.
  • 05
    Roll and shape the pitta and cook on the baking stone, on a high heat.
  • 06
    Chop the cauliflower, add the coriander, place into to the centre of the cooked pitta.
  • 07
    Brush the pitta with the garlic and lemon butter and serve.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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