Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, sig's pixie bottoms on garlic butter yoghurt.. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sig's Pixie Bottoms on Garlic Butter Yoghurt. is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Sig's Pixie Bottoms on Garlic Butter Yoghurt. is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have sig's pixie bottoms on garlic butter yoghurt. using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Pixie Bottoms on Garlic Butter Yoghurt.:

1. Get 2 tbsp salted butter
2. Prepare 3 clove garlic, peeled and crushed
3. Prepare 1 tsp sea salt
4. Prepare 1 tbsp dried mint for butter
5. Prepare 400 ml greek style yoghurt
6. Take 200 ml milk
7. Take 1 tsp paprika, I use smoked, for milk
8. Make ready 4 pitta pockets
9. Take 500 grams chickpeas (pixie bottoms , garbanzo beans ) rinsed and drained
10. Take 3 tbsp pine nuts
11. Make ready 1 tbsp dried mint for garnish
12. Prepare 1 tbsp paprika for garnishing

Steps to make Sig's Pixie Bottoms on Garlic Butter Yoghurt.:

1. Drain your yoghurt of the liquid by pouring into.a cloth or a fine sieve whilst preparing the garlic butter. Preheat the oven to 190 C /375 f /gas 5
2. Heat butter in pan and fry the garlic with salt and mint until lightly.browned.
3. transfer garlic and mint butter into a bowl , mix with the strained yoghurt.
4. dissolve the paprika for the milk in milk in a large bowl. Soak the pitta for about 30 seconds in the milk.
5. toast in oven until brown .Break into bite sized pieces.
6. arrange the bread over some lettuce or on its own on a serving dish
7. Pour the garlic butter yoghurt over , top with pixie bottoms and sprinkle with pine nuts, dried mint and paprika to garnish.
8. serve immediately

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