This is a very nice tasty dish and great to prepare for guests as a starter when you have people over. However, it is just as great if there are only two of you.

Ingredients

• 4 Pickle Onions – you can use normal onions if you don’t have pickle onions – please note the onions that I am referring to here are the little onions normally used to make pickle onions – NOT pickled ones!
• 16 cherry tomatoes – once again, use normal size if you don’t have
• 1 head of garlic, broken into separate cloves
• 1 sprig fresh rosemary – or you can use 1/2 teaspoon dry
• 2 Pita breads
• rock salt
• Olive oil

Method

1. Heat the oven to 200 degrees Celcius
2. Cut the Pita breads into 4 quarters, then cut each quarter into 2 triangles
3. Put the pita breads in a roasting pan and drizzle a glugg of olive oil over it, then place in the oven and bake for about 10  – 15 minutes – until they are golden brown, turning them over at least once
4. When the pita bread is crisp, remove it from the oven and let it cool on a cutting board
5. While the oven is still hot, place the onions, tomatoes and garlic in the roasting pan, drizzle with olive oil, and sprinkle with rock salt and rosemary
6. Roast in the oven for 20 – 30 minutes until the vegetables are slightly charred
7. Dish up while hot

Serves 2

Add to the delicious taste by serving it with hummus that you can spread all over your crispy pita bread!

Incoming search terms:

• rock salt oven roasted bread