Smokey Mediterranean Roasted Veg and Hummus Pita Pockets

Ingredients

  • Gluten Free

  • Dairy Free

  • Vegan Friendly

  • 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
To Serve
  • 200g good quality hummus
  • 100g rocket or other salad leaves
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Method

1

Pre heat the oven to 180°C

2

Deseed and chop the peppers into large chunks.

3

With the skin left on give the garlic clove a bash with the back of a knife.

4

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.

5

When the vegetables are ready, they will be soft and lightly charred on the edges.

6

Remove from the oven and break the olives into the tray.

7

Remove the skins from the garlic and using the back of a fork squash the garlic cloves to form a paste.

8

Add the pine nuts and roughly chopped parsley to tray and gentle stir everything together. Set aside until you are ready to serve.

9

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.

10

Enjoy immediately or wrap up in foil for a packed lunch.

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