Packed with plenty of veggies and vegan goodness, these gluten-free pita pockets are sure to be a winner in every household.
Servings
6
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 1 packet BFree 6 Pita Pockets
- 3 capsicums (red, yellow or orange), chopped into chunks
- 400g cherry tomatoes
- 3 large cloves garlic, lightly bruised
- 2 tbsp extra-virgin olive oil
- 1 heaped tbsp sweet smoked paprika
- Salt & pepper, to taste
- 10 pitted black olives
- ¼ cup pine nuts, toasted
- 2 tbsp flat-leaf parsley, roughly chopped
- To Serve
- 200g good-quality hummus
- 100g rocket or greens of choice
Method
- Preheat oven to 180ºC.
- Place the capsicums, garlic and tomatoes on a large baking tray, drizzle with olive oil and season with paprika and a good pinch of salt and freshly ground pepper. Stir to combine and bake in the oven for 20–30 mins. When the vegetables are ready, they will be soft and lightly charred on the edges.
- Once cooked, remove the skins from the garlic and use the back of a fork to crush the garlic cloves into a paste.
- Add the olives, pine nuts and roughly chopped parsley to the tray and gently stir everything together. Set aside until ready to serve.
- Lightly toast the Pita Pockets and cut one side open with a knife. Spread 2 tbsp of hummus onto one side, fill with the roasted vegetable mix and some salad leaves.
- Serve immediately or wrap in foil for a packed lunch.
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