Pita Pockets with Bell Bell Pepper and Avocado

For the pita pockets with peppers and avocado, peel peppers with a peeler, cut into quarters, remove seeds and stem and cut into narrow strips.

Peel onion, cut in half, cut into narrow strips and sauté in olive oil until translucent. Add bell pepper strips, pour stock and simmer until liquid has evaporated. Season with coriander, salt, pepper and sugar.

Wash parsley, shake dry, pluck leaves from stems, chop and mix with bell bell pepper mixture.

Allow to cool.

Peel garlic, chop finely and mix with orange and lemon juice. Season with cumin, salt and pepper.

Halve avocados, pit, peel and cut into 1 × 1 cm cubes. Mix orange marinade with avocado cubes and let sit for 30 minutes.

Mix yogurt with salt and pepper until smooth. Wash mint, shake dry, chop finely and fold into yogurt.

Warm the pita breads briefly in the oven, cut in half and slice.

Fill each pita pocket with bell bell pepper vegetables, avocado cubes and 1 tablespoon yogurt.

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