Savoury Recipe

Avocado Oil Piadina with Fresh Tomatoes, Salami and Toasted Sesame Parsley Pesto

Serves 4

Product Used

Extra Virgin Avocado Oil



  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 cup warm water
  • 5 tbsp Grove Cold Pressed Extra Virgin Avocado oil
  • 1/4 tsp salt


  • 1 cup parsley
  • 1/2 cup Grove Cold Pressed Extra Virgin Avocado
  • 2 tbsp toasted sesame seeds
  • 2 tbsp lemon juice
  • 1/2 tsp salt


  • A few handfuls baby spinach leaves
  • 1 tomato, sliced
  • 100g salami, sliced
  • 2 tbsp sesame seeds


  1. To make the piadina, combine dry ingredients in a bowl. Make a well in the centre, add wet ingredients and knead until a dough.
  2. Knead on a lightly floured surface for 10 minutes, or until smooth and elastic. Wrap with clingfilm and rest for 30 minutes.
  3. Divide dough into four portions. On a lightly floured surface, roll each portion out to roughly 2-5mm thick.
  4. Using a silicone brush, brush a large frying pan with avocado oil and set over high heat. When hot, add one disc of dough and prick in several places with a fork. Cook for 1-2 minutes, until the underside is browning. Flip and cook for another 1-2 minutes until browned and cooked through. Fold over while still warm and set aside. Repeat with remaining dough.
  5. Meanwhile, to make the pesto, blend all ingredients in a food processor or stick blender until blended but still retaining texture.
  6. Fill each piadina with fresh spinach, tomato slices, salami slices, a generous dollop of pesto and a sprinkle of sesame seeds. Enjoy warm.

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