Lunch Bacon and Pesto Cream Cheese Pockets

Nutrition per serve

Ingredients

• 90g diced bacon
• 120g cream cheese
• 50g red pesto
• 1pcs Lebanese cucumber
• 2pcs pita pockets
• 50g rocket leaves
• 1pcs olive oil

Method

1. Step 1 — Cook bacon
   Heat a drizzle of olive oil in a small frypan over medium-high heat. Cook the bacon, stirring, for 4-5 mins until crisp. Remove the pan from the heat.
2. Step 2 — Make pesto cream cheese
   Meanwhile, combine the cream cheese and red pesto in a bowl. Season with salt and pepper.
3. Step 3 — Prep cucumber
   Thinly slice the cucumber.
4. Step 4 — Warm pita pockets
   Halve the pita to form 4 pockets. Put on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.
5. Step 5 — Spread pita
   Spread the inside of the pita with the pesto cream cheese.
6. Step 6 — Fill pita and serve
   Fill the pita with the rocket, cucumber and bacon. Divide the pita among plates to serve.

Allergens

Milk, Almond, Gluten, Wheat