Stuffed veggie pittas

Sometimes expediency is of the utmost importance in eating lunch. Generally, you’re caught between tasks, you’ve got somewhere else to be, or there is much you need to do. Hence the brevity of this post, and the simplicity of the recipe.

These pittas are very simple, and can be stuffed with whatever is there is in the fridge.

You’ll need:

  • one large wholemeal pitta
  • half one ripe avocado
  • half a lemon (for the avocado), and seasonings
  • stuffings: chickpeas, pepper, tomato, roasted veg will all work beautifully

 

Simply tear the pitta in half and place in the toaster – slightly crisped is the aim. Mash the avocado (to make batch lunches, use more) with the juice of the lemon, and season well with salt, pepper, and chilli flakes. Carefully slice open the pittas, and spread the avocado inside. Chop a little red onion and sprinkle within, before adding stuffings of choice – but don’t over-stuff.

Eat immediately, or wrap up and pop in your bag. My absolute golden combination, as of yet, is as follows: avocado seasoned with lemon, s&p, and cayenne; cold yellow peppers, roasted in oil and mixed herbs, perfectly tender; and a few sprigs of coriander.

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One thought on “Stuffed veggie pittas

  1. Pingback: Tofu & salad sandwiches | food & company

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