This dish serves 2, though you'll feel a little full if you manage to eat the whole thing. It takes a leisurely 30 minutes to prepare – if harried, you can do it in 15.

Ingredients

• 2 soft round pita breads (I prefer Gerry's pita)
• avocado dip:
  – 1 avocado
  – a handful of chives, chopped
  – a tblsp mayonnaise
  – a slurp of tamari
  – a clove of garlic, squeezed
  – a squeeze of wasabi
  – salt to taste
• 3 vine-ripened tomatoes, sliced
• 10 fresh mushrooms, sliced
• 100 g brie, sliced (I prefer Timboon)
• a sprinkle of paprika

How it's done

1. Prepare the avocado dip: Mash a ripe avocado with the chives, mayonnaise, wasabi, tamari and garlic. Add ground sea salt to taste.
2. Grill the pita: Lightly, on each side, until just golden.
3. Put it together: Place each grilled pita on a ceramic plate that you're happy to put under the grill. Divide the avocado dip between the two pita breads. Layer sliced tomato on the avocado, then sliced mushrooms on top of that. Top the lot with sliced brie, then sprinkle ground paprika over the cheese. If your guests haven't arrived yet, don't rush to step 4 just yet. Instead, pour yourself a nice red and enjoy the prearrival lull.
4. Grill again: If you have a regular sized oven you'll need to grill each pita separately. Place the assembled pita under a grill set to high until cheese is brown and melted.
5. Serve it: Place the hot, plated-up dish on a placemat. Eat it while it's hot!