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    Peri peri pitta pockets

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    *mandatory

    Peri peri pitta pockets

    • Preparation time: 25 minutes
    • Cooking time: 5 minutes
    • Total time: 30 minutes

    Makes: 4

    Ingredients

    1 lemon, juice
    ¼ tsp clear honey
    ½ red onion, finely sliced
    1 tbsp olive oil
    ½ white cabbage, finely shredded
    150g cherry tomatoes, quartered
    4 tbsp natural yogurt
    1 tbsp Fragata Capers Capote, drained and roughly chopped
    1 small clove garlic, finely grated
    10 mint leaves, finely shredded
    175g pack Quorn Makes Amazing Peri Peri Strips
    4 pittas
    Few pinches Cooks’ Ingredients Herby Zaatar, for sprinkling

    Method

    1. In a small bowl, mix ½ the lemon juice with the honey and a pinch of salt. Toss with the red onion and set aside until ready to serve, stirring occasionally.

    2. In a large mixing bowl, mix the remaining lemon juice with ½ tbsp oil. Add the cabbage and tomatoes, season and set aside. In a third bowl, make the dressing by mixing the yogurt, capers, garlic and mint. Season and set aside.

    3. Heat the remaining oil in a frying pan over a medium heat. Add the Quorn strips and fry, stirring occasionally, for 3 minutes, until heated through and charred in places.

    4. Toast the pittas and cut a 1cm strip off one of the long edges on each one. Open the pittas up like pockets. Fill with some of the salad and Quorn strips, top with the pickled onions (see cook’s tip) and drizzle over the yogurt dressing. Sprinkle with a little zaatar and serve immediately, with extra salad on the side.

    Your recipe note

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    Cook’s tip Tossing red onions in lemon juice, honey and salt makes a quick, tasty sweet and sour pickle. Make a big batch to keep in the fridge for 2-3 days and use in sandwiches, wraps and salads.

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