Serves
Serves: 2
Total Time: 15 mins
You will need
2 Warburtons Gluten Free Pittas
4 sunblush/sunsoaked tomatoes in oil
2 tbs pesto (try and get the fresh pesto from the chiller but a jar is also fine – check it’s GF)
1 ball fresh mozzarella (or use the little mozzarella pearls)
Large handful spinach leaves
Olive oil, for cooking
Salad leaves and cherry tomatoes
Method
- Cut the pittas in half widthways and carefully open up the pocket.
- Lift the tomatoes from the oil and roughly chop. Tear or cut the mozzarella into chunks
- Spread a little pesto over the insides of the pitta pockets then stuff with the mozzarella, spinach, and tomato pieces. Add another dollop of pesto to each pocket
- Heat a griddle pan or frying pan over medium heat and when it’s hot, add a very small drizzle of oil. Place the pittas onto the griddle and cook, without turning, for a couple of minutes until the cheese is starting to melt and the bread is toasting ni
- Add a tiny drizzle more oil then turn the pittas and cook the other sides for a further 2-3 minutes or so.
- Serve with salad on the side
Where to buy
![](asdalogo_1602835192-150x45.png,150,45)
![](wordmark2_1718203833-150x67.png,150,67)
![](morrisonslogo_1602835274-150x77.png,150,77)
![](ocadologo_1602835287-150x132.png,150,132)
![](js_1602835260-150x84.png,150,84)
![](tescologo_1602835223-150x40.png,150,40)
Suitable For
![Suitable for Home Freezing](vegansocietyapprovedicon_1603184532-1.png,150,105)
![](vegetarians_1718123424-150x152.png,150,152)