- 1 packet of BFree Pita Pockets
- 3 peppers red, yellow and orange
- 400g cherry vine tomatoes
- 3 fat garlic cloves
- 2 tbs olive oil
- 1 heaped tbsp sweet smoked paprika
- 10 pitted black olives
- ¼ cup toasted pine nuts
- 1 tbs extra virgin olive oil
- Salt and pepper
- 2 tbsp roughly chopped flat-leaf parsley
- 200g good quality hummus
- 100g rocket or other salad leaves
Pre heat the oven to 180°C
Deseed and chop the peppers into large chunks.
With the skin left on give the garlic clove a bash with the back of a knife.
In a large baking add the tomatoes, the peppers, garlic, olive oil and a good pinch of salt and freshly ground pepper. Stir to combine and coat. Place in the pre heated oven for approx. 20-30 minutes.
When the vegetables are ready, they will be soft and lightly charred on the edges.
Remove from the oven and break the olives into the tray.
Remove the skins from the garlic and using the back of a fork squash the garlic cloves to form a paste.
Add the pine nuts and roughly chopped parsley to tray and gentle stir everything together. Set aside until you are ready to serve.
When your ready to eat, lightly toast the Pitta Pockets, cut one side open with a knife. Spread a couple of tbs of hummus onto one side, fill with the roasted vegetable mix and some salad leaves.
Enjoy immediately or wrap up in foil for a packed lunch.