Light Bites
Mediterranean
MediterraneanStuffed Pita Pockets
Warm pita bread split and crammed with fillings, shown three ways. Basic keeps it to ham and salad, Better adds a spiced chicken and yoghurt drizzle, and Ultimate goes full mezze with homemade hummus and griddled halloumi.
Nut-free
Budget version
White pitas filled with ham, cheese and crunchy salad.
Per serving£1.20
Total cost£2.40
Time10 min
Ingredients for 2
- 2 white pita breads
- 4 slices cooked ham
- 60 g mild cheddar , grated
- 4 iceberg lettuce leaves , shredded
- 1 tomato , sliced
- 2 tbsp salad cream
- salt and pepper , to taste
Method
- Warm the pitas in a toaster or under the grill for 1-2 minutes until puffed.
- Slice each pita along one edge to open the pocket.
- Spread the inside with salad cream.
- Stuff with ham, cheese, lettuce and tomato.
- Season and serve straight away.
Equipment
- toaster
The three ways, side by side
Budget
White pitas filled with ham, cheese and crunchy salad.
Better
Spiced chicken, red onion and a garlic yoghurt drizzle in seeded pita.
Ultimate
Charred halloumi, homemade hummus, dukkah and pickled veg in toasted flatbread.
