Pink tomato tartar, avocado and red quinoa with pita bread

Author Luis Miguel Rodríguez Pérez


  • For the pita bread
  • 500 g wheat flour Aragón 03
  • 25 g fresh yeast
  • 20 ml olive oil 0.4 %
  • 250 ml tepid water
  • 5 g sugar
  • 10 g salt
  • For the tartar
  • Pink tomato brunoise
  • Beet brunoise
  • Avocado brunoise
  • Tomato juices
  • Fuentes onion and gherkin

  • Whole grain mustard
  • Soy sauce
  • Lime
  • Ginger
  • Thyme
  • Rosemary
  • Bay leaf
  • Organic extra virgin olive oil from Matarranya


  • Make a volcano with the flour and place the yeast in the center along with the sugar dissolved with a bit of water, the oil, the salt and the remainder of the water.
  • Mix the flour into the wet ingredients and form dough. Knead the dough until it does not stick to the hands. Roll the dough out over a floured surface and work it until obtaining a fine and elastic consistency.
  • Cover with a kitchen towel and allow it to rest until it doubles in size. Divide the dough into 50 g. units. Allow it to rest 30 minutes. Form into fl at circles and bake at 250 C° for 10 minutes.
  • Peel the tomatoes; separate the meat from the seeds over a sieve, reserving the tomato juices and the meat.
  • Cook the beet and reserve.
  • Make a brunoise with the meat of the tomato, the cooked beet and the avocado.
  • Separately make a thinner brunoise with the onion and the gherkin. Set aside.
  • In a saute pan, reduce the soy sauce, lime juice and tomato juices together with the herbs. Strain and set aside.