Carrot pita with pesto and planted.kebab

Duration: 90 min

Level: Medium

Ingredients

For how many people?

200g

Flour

TL salt

100ml

Carrot juice

2.5

Tbsp. oil

1/2

tsp baking powder

1/2

TL turmeric 

250g

  planted.kebab

medium onion

optional

Carrot green pesto

bunch carrot greens

Garlic clove

Tbsp pine nuts

100ml

Olive oil

Salt 

Yogurt sauce

60g

vegan yogurt (unsweetened)

Garlic clove 

Salt

Pepper

planted.kebab

For the patty, combine flour, carrot juice, oil, baking powder, salt and turmeric in a bowl, work with hands until smooth and let rest in the refrigerator for 15 minutes, covered. 
Then divide the dough into 4 balls and roll out thin and round. Bake the individual patties in a non-stick pan over medium-high heat until the dough bubbles, then turn them over.Tip: To prevent the patties from drying out, you can store them in an airtight tin until serving.
For the pesto, roast the pine nuts in a pan until golden brown. Then process together with the remaining ingredients with the help of a blender or food processor to a uniform mass. 
For the yogurt sauce, press the garlic and mix with the vegan yogurt. Add salt and pepper to taste.
Peel and slice the onion. Heat the oil in a medium frying pan and sauté the onions. Add theplanted.kebab and fry for 4 minutes until hot.
Then spread the patties with the pesto, spread the planted.kebab on top and garnish with the yogurt sauce. 
Optional: Slice the blood orange, remove the peel if necessary. Decorate the patties with the blood orange slices and some arugula.