Pitta pockets Recipe
- 4 pitta breads
- 110g/4oz cherry tomatoes, chopped
- 200g/7oz chickpeas, rinsed and drained
- handful mixed herbs (such as parsley, coriander, thyme), chopped
- 1 clove garlic, crushed
- 1 tbsp sesame seeds
- 3 spring onions, sliced
- ½ chilli, chopped
- 1 tbsp olive oil
- Preheat the oven to 220C/425F/Gas 7.
- Place all the filling ingredients into a frying pan and gently sautĂŠ for 2-3 minutes.
- Place into the oven and finish cooking for a further five minutes.
- Meanwhile, heat a griddle and when it's smoking add on the pittas and cook for 1-2 minutes on each side.
- To serve, stuff the pittas with the tomato and chickpea mixture.
