Prep Time:5 mins
Understanding food allergies and intolerances
Caprese pitta pocket
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"
