Caprese pitta pocket recipe

Caprese pitta pocket

7 ratings

Prep Time:5 mins

Serves:1 Adult

Try something different at lunch time with this caprese pitta pocket recipe! With this lunch option you will be well on your way to reaching 5-a-day. Vegetables are a great source of vitamins, minerals and fibre.

About this recipe

Enjoy your pitta hot or cold. Use a sandwich toaster or place your pitta under a heated grill for 3-4 minutes until the mozzarella is melted.

Ingredients

For the pitta

1 teaspoon of balsamic vinegar
1 teaspoon of olive oil
3 cherry tomatoes, sliced
30g / 1oz. of low-fat mozzarella cubes
4 slices of cucumber
2 handfuls of fresh spinach (80g / 3oz.)
1 scallion, sliced
1 dessertspoon of fresh basil, chopped
4 small lettuce leaves
1 pitta pocket (75g / 2½oz.)
Black pepper, to taste

Method

Mix the balsamic vinegar and oil in a bowl with a fork.
Combine all of the other ingredients (except the pitta bread) and mix gently in the bowl.
Season with black pepper to taste.
Carefully slice open your pitta and fill with the Caprese mix.

What you will need

Chopping board
Chopping knife
Cutlery
Mixing bowl

Serving suggestions

Sometimes it is easier to heat your pita for 30 seconds in the microwave before slicing open.

"Try to go for a wholegrain pitta pocket as an even healthier option"

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