Pre-heat the oven to 200°C. Then heat a small pan on the stove top and add in the chorizo bits. Fry gently until they start to change colour, just 3-4 minutes, stirring often. Remove, drain on kitchen paper and set aside.
Meanwhile, de-stone and roughly chop the avocado and toss with the fresh herbs and lemon/lime juice, as well as a good sprinkling of salt and pepper.
Lightly sprinkle pitas with water and place in an oven-proof dish and then into the oven for 3-4 minutes until they are warmed through.
Remove and serve with the salsa and red pepper hummus.
Reprinted with permission of Sarah Graham
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