Grilled pita, manchego, spicy tomato salsa, yam hummus & fried egg
By Jonathan Chovancek, Executive Chef of Café Medina
Yields 6 servings.
You Will Need
In a large mixing bowl, combine all of the ingredients together, except for the cheese and bread. Cover and refrigerate overnight.
Using a sharp bread knife, slice open the pita breads lengthwise without separating them completely. Evenly distribute the beef mixture so that it fills the round. Season with salt and pepper and lay two slices of cheese over the mixture. Close the pita top and press down gently so that the filling is even; it should be no more than 1 cm thick. This can be done ahead of time, keeping the filled pitas refrigerated until ready to grill.
Grill each pita burger on each side on a preheated a grill pan, panini press or BBQ until fully cooked through, or about 6 minutes per side. When fully cooked through, serve whole or cut each pita in half. Place on a serving dish and top with spicy tomato salsa, yam hummus and two fried eggs. Lightly dressed salad greens would be a lovely accompaniment to this dish.