These roast veg and tuna-stuffed pita pockets are a nutritious recipe you can whip up time and time again and makes for perfect work lunches.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
For the roast vegetables
1 red pepper and 1 yellow pepper, deseeded and sliced
1 onion, quartered
1 brinjal, sliced
1 tbsp olive oil
2 tsp chopped rosemary
For the tuna mayo
2 tins tuna, drained
3 tbsp plain yoghurt
1 tbsp mayonnaise
1 tsp lemon juice
¼ tsp ground coriander
To serve
4 wholewheat pita breads
1 cup rocket
½ wheel feta, crumbled

METHOD
For the roast vegetables
1. Preheat oven to 200°C.
2. Toss the vegetables with the olive oil and rosemary and season with salt and pepper.
3. Roast in the oven for 30 minutes or until soft.
For the tuna mayo
1. Mix all the ingredients together in a bowl and season with pepper to taste.
2. To serve, heat the pita breads according to package instructions and fill halfway with roast vegetables. Spoon in some tuna mayo and top with fresh rocket and crumbled feta.

Recipes & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

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