Impromptu Family Dinner with CAVA
Prep time
Cook time
Total time
Serves: 4 to 6 servings
Harissa Roasted Potatoes:
  • 1½ pounds small yellow, red or purple potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon CAVA Harissa
  • 1 teaspoon chopped fresh oregano
  • 8 ounces CAVA Tzatziki
  • lemon wedges, for serving
  • fresh parsley, for serving
Roasted Broccolini:
  • 1 pound broccolini
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 garlic cloves, finely minced
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 8 ounces CAVA Crazy Feta
Grilled Hummus Flatbread
  • 2 (16-ounce) pizza doughs
  • 3 tablespoons olive oil
  • 16 ounces CAVA Spicy Hummus
  • 3 cups baby arugula
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ red onion, thinly sliced
  • ¼ cup pomegranate seeds
  • ¼ cup crumbled feta
  1. Preheat oven to 425 degrees F.
  2. To make the potatoes, place them on a baking sheet along with the oil, salt, pepper, harissa, and oregano. Give it a toss to evenly combine and then shake the pan to ensure they're all in an even layer. Roast until golden brown and crispy, about 25 to 30 minutes, giving them a toss halfway through. Transfer to a platter and top with fresh parsley and lemon wedges on the side. Serve with tzatziki for dipping.
  3. To make the broccolini, place on a baking sheet and toss together with the oil, salt, pepper, garlic, lemon zest and lemon juice until evenly combined. Roast until slightly charred, about 20 to 25 minutes. Transfer to a platter and serve with Crazy Feta dip.
  4. To make the flatbread, preheat an outdoor grill to about medium-high. On a lightly floured work surface, cut eat pizza dough in half. Then working with one half at a time, roll out into a long thin rectangle. Brush the top with olive oil and then place on the hot grill. Cook for about 2 to 3 minutes on the first side, flip over and continue to cook for another 1 to 2 minutes. Transfer to a baking sheet and continue grilling the rest of the dough in the same way.
  5. In a medium bowl, toss the arugula with a bit of olive oil, lemon juice, salt and pepper. Spread each grilled flatbread with hummus, and then top with dressed arugula. Sprinkle with red onion, pomegranate seeds and feta. Serve with potatoes and broccolini for a complete meal. Enjoy!
Recipe by The Candid Appetite at