Smokey Mediterranean Roasted Veg and Hummus Pitta Breads
Savour smoky Mediterranean roasted vegetable pitta breads with this gluten-free recipe. A healthy and delicious meal for any time.
Ingredients
- 1 packet BFree Pitta Breads
- 3 peppers (red, yellow and orange)
- 400 g cherry vine tomatoes
- 3 large garlic cloves
- 2 tablespoons olive oil
- 1 heaped tablespoon sweet smoked paprika
- 10 pitted black olives
- 1/4 cup toasted pine nuts
- 1 tablespoon extra virgin olive oil
- Salt and black pepper, to taste
- 2 tablespoons flat-leaf parsley, roughly chopped
To Serve
- 200 g hummus
- 100 g rocket or other salad leaves
All ingredients shown in metric. Imperial measurements shown on right for reference.
Preparation
15
minutes
Cooking
20
minutes
Method
Preheat the oven to 180°C. Deseed the peppers and cut into large chunks. Lightly crush the unpeeled garlic cloves with the back of a knife.
Place the tomatoes, peppers and garlic on a large baking tray. Drizzle with olive oil, season with salt and black pepper and toss to coat. Roast for 20–30 minutes, or until the vegetables are soft and lightly charred.
Remove from the oven and add the olives. Peel the roasted garlic and mash with the back of a fork to form a paste. Add the garlic, pine nuts and roughly chopped parsley to the tray and gently stir to combine.
Lightly toast the BFree Pitta Breads and carefully cut open one side. Spread with hummus, then fill with the roasted vegetable mixture and salad leaves.
Serve immediately or wrap in foil for a packed lunch.
Nutritional & Dietary
Dairy Free
Gluten Free
Celery Free
Crustacean Free
Egg Free
Fish Free
Lupin Free
Molluscs Free
Wheat Free
Stone Baked Pitta Breads
As used in this recipe
