Slice the bottom from a garlic bulb, pack in alufoil and roast in a hot (190°C) oven during 40 mins. Press each clove to remove the sweet pulp and mix with 4 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp sea salt and 1/2 tsp pul biber (the Turkish pepper)
Cut the meat of 3 avocado's, add 1 heaped tbsp of hacked coriander and the garlic dressing
Halve 2 pita's lengthwise, brush the rough sides with oil and roast for about 2 mins under a very hot grill till nicely brown and crispy, but be alert not to burn them.
Serve as shown with thinly sliced radishes
(Another Jigal Krant recipe)
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