Lunch Bowl with Egg, Vegetables, Hummus and Toasted Pita
3 pita breads, each about 7 inches (18 cm) in diameter
2 tbsp (30 ml) olive oil
1 tsp sesame seeds
1/2 tsp sumac (optional)
3/4 lb (340 g) green beans, trimmed
1 cup (250 ml) store-bought hummus
1 lb (450 g) cooked red beets, cut into thin wedges
1 cup (250 g) cottage cheese
1 tbsp (15 ml) chopped dill
1 small red cherry chili pepper, seeded and thinly sliced
With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
With a pastry brush, oil both sides of the pitas. Sprinkle with the sesame seeds and sumac, if desired. Season with salt and pepper.
Bake for 6 to 8 minutes or until golden and crispy. Let cool on a wire rack. Break into long strips.
Meanwhile, in a pot of salted boiling water, cook the green beans for 4 minutes or until al dente. With a slotted spoon, remove the green beans from the pot and cool in a bowl of ice water.
In the same pot of water, reduce the heat until just simmering. Delicately lower the eggs into the water and cook for 7 minutes. Cool in the ice water alongside the green beans. Drain. Peel the eggs.
Spread the hummus around half of the inside edge of each bowl. Top the hummus with the pita. Add a bundle of green beans, some beets and cottage cheese to each bowl. Top with an egg cut in half. Garnish with the dill and chili pepper.