Okay, so guacamole is more Mexican than Moroccan, but this version is full of typically North African flavours, especially the aromatic preserved lemon.
Prep time 10 mins
Cooking time 5 mins
Equpiment Oven tray; large bowl Pita crisps
1 packet pita or flatbread
Olive oil spray
Dried za’atar spice (or ground sumac), to sprinkle ‘
Lemon guacamole 2 avocadoes, diced
into small chunks
200g cherry tomatoes, chopped
1/2 red onion, diced finely
1 clove garlic, chopped finely
1 green chilli, seeded and chopped finely
1/2 preserved lemon, skin only, chopped finely 1/2 cup chopped coriander leaves
Juice of 2 limes Few drops green Tabasco sauce (optional)
Salt flakes & cracked black pepper
1. Make pita crisps Preheat oven to 200C (180C fan-forced). Place pita bread on oven tray and lightly spray with oil. Sprinkle spices over bread and bake until bread is lightly browned and crisp, about 5 to 10 mins. Remove from oven and allow to cool, then break into large pieces.
2. Meanwhile, make guacamole. In bowl combine avocado, tomato, onion, garlic, chilli, preserved lemon, coriander, lime juice, Tabasco and mix gently. Taste and add salt and pepper. Serve’ guacamole with pita crisps on tine side.