Salami, Basil & Capsicum Pita Pockets
Try these Italian-inspired pita pockets for a fresh lunch idea!
Ingredients
- 150g mild salami, sliced, coarsely chopped
- 1 red capsicum, deseeded, thinly sliced
- 1 red onion, cut into thin wedges
- 60g baby rocket leaves
- 2/3 cup tomato passata
- 1 tbs olive oil
- 200g mixed solanato tomatoes, halved
- 1 cup pizza cheese, grated
- 420g wholemeal pita pockets
- 2 cloves garlic, crushed
Method
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Heat oil in a large frying pan over medium-high heat. Add onion, garlic and capsicum and cook, stirring, for 7 minutes or until softened. Add salami and tomato and stir for 3 minutes or until warmed through and tomato starts to soften. Remove pan from heat.
- Warm pita pockets as per packet instructions. Cut in half. Using the back of a spoon, spread insides of pita halves with passata. Sprinkle half the cheese among pockets. Divide salami mixture among pockets and finish with remaining cheese.
- Carefully place pita pockets on tray and bake for 18-20 minutes or until golden and crisp.
- Serve pita pockets with rocket.
