Coronavirus
Read our advice and latest updates
Smoky Mediterranean Roasted Veg and Hoummus BFree Stonebaked Pitta Bread
https://www.coop.co.uk/recipes/smokey-mediterranean-roasted-veg-and-hummus-bfree-stonebaked-pitta-bread
A delicious lunch made with nutritious ingredients to enjoy with BFree Stonebaked Pitta Bread.
-
Feeds 4
-
Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 32g
Share this recipe
Ingredients
- 4 BFree Stonebaked Pitta Bread
- 3 peppers red, yellow or orange
- 400g cherry vine tomatoes
- 3 garlic cloves
- 2 tbs olive oil
- 1 heaped tbs sweet smoked paprika
- 10 pitted black olives
- ¼ cup toasted pine nuts
- 1 tbs extra virgin olive oil
- Salt and pepper
- 2 tbs roughly chopped flat leaf parsley
- To Serve
- 200g good quality hoummus
- 100g rocket or other salad leaf
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Deseed and chop the peppers into large chunks
- With the skin left on give the garlic clove a bash with the back of a knife
- In a large baking add the tomatoes, the peppers, garlic, olive oil and a good pinch of salt and freshly ground pepper. Stir to combine and coat. Place in the pre heated oven for approx. 20-30 minutes
- When the vegetables are ready, they will be soft and lightly charred on the edges
- Remove from the oven and break the olives into the tray
- Remove the skins from the garlic and using the back of a fork squash the garlic cloves to form a paste
- Add the pine nuts and roughly chopped parsley to tray and gentle stir everything together. Set aside until you are ready to serve
- When your ready to eat, lightly toast the 4 BFree Stonebaked Pitta Bread, cut one side open with a knife. Spread a couple of tbs of hoummus onto one side, fill with the roasted vegetable mix and some salad leaves
- Enjoy immediately or wrap up in foil for a packed lunch
