Super Green Pork Pita Pockets

Nutrition per serve

Ingredients

• 1bunch parsley
• 1bunch coriander
• 1pcs zucchini
• 2pcs pita pockets
• 300g pork stir-fry
• 10g kofta seasoning
• 130g natural yoghurt
• 30ml olive oil
• 10ml white or red wine vinegar
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced, for the pita pockets (see Make it faster). Finely chop the parsley leaves and stems. Coarsely chop the coriander, discarding the stems. Peel the zucchini into ribbons with a vegetable peeler.
2. Step 2 — Warm pita
   Halve the pita to form 4 pockets, put in a single layer on an oven tray and cover with foil. Heat in the oven for 10 mins or until softened and warmed through.
3. Step 3 — Fry pork and zucchini
   Meanwhile, separate the pork stir-fry. Heat 1 tbs olive oil in a medium frypan over high heat. Stir-fry the pork for 2-3 mins until cooked through. Remove from the pan. Heat 1 tsp olive oil in the pan over high heat and cook the zucchini, turning, for 2-3 mins until lightly charred. Remove the pan from the heat.
4. Step 4 — Make zucchini salad
   Combine 3 tsp olive oil, 2 tsp white wine vinegar and 1 tsp honey in a large bowl and season with salt and pepper. Add the zucchini, parsley and coriander and toss to combine.
5. Step 5 — Serve up
   Combine yoghurt and half the kofta seasoning* in a bowl and season with salt and pepper. Spread the inside of the pita with the yoghurt dressing and fill with the zucchini salad and pork. Serve with any remaining salad and enjoy!
6. Step 6 — Make it faster
   Don't feel like turning on your oven? Halve the pita to form 4 pockets. Put on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.

Allergens

Sulfit, Gluten, Wheat, Milch