Vegetable and Feta Pitta Breads

Sesame Chicken Stir-Fry

A simple filled pitta bread recipe that's ideal for school lunches. If your child isn't a fan of Feta cheese you can swap it out for cheddar or another alternative.

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 4 people

Preparation

Arrange all the vegetables in a roasting tray and drizzle with the olive oil. Season and roast for 15 minutes.

Remove from the oven and leave to cool for 10-15 minutes. Once cool, spoon into a bowl and stir through the feta. 

Spoon into the pitta halves and garnish with sprigs of basil leaves before serving



Ingredients

2 large pitta breads, halved
50ml olive oil
1 large red pepper, de-seeded and chopped
1 large yellow pepper, de-seeded and chopped
100g feta, diced
1 medium courgette, de-seeded and diced
Sprigs of basil, to garnish
Salt
Pepper

 

Ingredients

2 large pitta breads, halved
50ml olive oil
1 large red pepper, de-seeded and chopped
1 large yellow pepper, de-seeded and chopped
100g feta, diced
1 medium courgette, de-seeded and diced
Sprigs of basil, to garnish
Salt
Pepper

 

Preparation

Arrange all the vegetables in a roasting tray and drizzle with the olive oil. Season and roast for 15 minutes.

Remove from the oven and leave to cool for 10-15 minutes. Once cool, spoon into a bowl and stir through the feta. 

Spoon into the pitta halves and garnish with sprigs of basil leaves before serving