Split Pea Soup with Whole Wheat Pita, Hummus, and Beetroot Salad

Ingredients

• 1.5 cup whole wheat flour (plus more for dusting)
• 0.75 cup warm water (around 105-115°F (40-46°C))
• 1 tsp active dry yeast
• 0.5 tsp sugar (to activate the yeast)
• 1 tbsp olive oil
• 0.75 tsp salt

Instructions

1. 1

   Activate the yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
2. 2

   Make and knead the dough

   • In a large mixing bowl, whisk together the whole wheat flour and salt.
   • Pour in the yeast mixture and the olive oil.
   • Mix with a spoon or your hands until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 7-8 minutes until it's smooth and elastic.
3. 3

   Let the dough rise

   • Lightly oil the mixing bowl and place the dough inside, turning it once to coat.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
4. 4

   Shape the pitas

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 4 equal portions and roll each into a smooth ball.
   • On a lightly floured surface, roll each ball into a circle about 6 inches in diameter and 1/4 inch thick.
   • Let the rolled-out pitas rest for 10 minutes before cooking.
5. 5

   Cook the pita bread

   • Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
   • Carefully place one pita onto the hot, dry skillet.
   • Cook for about 30 seconds, until you see bubbles forming.
   • Flip the pita and cook for 1-2 minutes on the other side, until it puffs up like a balloon.
   • Flip again and cook for another 30 seconds.
   • Remove from the skillet and wrap in a clean kitchen towel to keep it soft.

Ingredients

• 0.25 pcs avocado (medium, ripe)
• 0.25 tsp lime juice (freshly squeezed)
• 0.125 tsp salt (a pinch)
• 0.125 tsp black pepper (freshly ground, a pinch)

Instructions

1. 1

   Prepare the avocado

   • Carefully slice the avocado in half lengthwise around the pit.
   • Twist the two halves to separate them.
   • Remove the pit from one half. You will only need one quarter of the avocado for this serving.
   • Using a knife, slice the avocado flesh within the skin, then scoop it out with a spoon.
2. 2

   Season and serve

   • Arrange the avocado slices on a plate.
   • Drizzle with fresh lime juice to prevent browning.
   • Sprinkle with a pinch of salt and freshly ground black pepper.
   • Serve immediately as a side or topping.

Ingredients

• 4 pcs beets (medium, about 400g total)
• 2 tsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp fresh dill (chopped)
• 0.25 pcs red onion (thinly sliced)
• 1 tsp honey
• 0.25 tsp salt
• 0.125 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the beets

   • Wash the beets thoroughly, leaving the skins on. Trim the leaves, leaving about an inch of the stem.
   • Place the beets in a large pot and cover with water.
   • Bring to a boil, then reduce the heat to a simmer. Cook for 30-40 minutes, or until they are tender when pierced with a fork.
   • Drain the beets and run them under cold water to cool them down.
2. 2

   Prepare the beets

   • Once cool enough to handle, the skins should slip off easily. Use your hands or a paper towel to rub them off.
   • Cut the peeled beets into bite-sized cubes or slices and place them in a medium bowl.
3. 3

   Make the vinaigrette

   • In a small bowl, whisk together the extra virgin olive oil, lemon juice, and honey.
   • Stir in the chopped fresh dill, salt, and black pepper.
4. 4

   Combine and serve

   • Add the thinly sliced red onion to the bowl with the beets.
   • Pour the vinaigrette over the beets and onions. Toss gently to combine.
   • For best flavor, let the salad marinate in the refrigerator for at least 15 minutes before serving.
   • Serve chilled or at room temperature.