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

Check out more exciting and delicious work lunch ideas here!

The post Roast veg and tuna-stuffed pita pockets appeared first on MyKitchen.

With such a delicious mix of ingredients, you won’t even think of take-out with these healthy pita pockets filled with tuna and tzatziki!

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1 tin tuna chunks, drained
Salt and pepper
1 tbsp olive oil
½ cup cucumber
½ cup plain yoghurt
4 wholewheat pitas
2 cups mixed salad leaves
1 large tomato, sliced
1 red onion, sliced into thin rings
1 lemon, cut into wedges

METHOD
1. Season the tuna with salt and pepper, then add the olive oil and lightly mix.
2. Grate the cucumber and allow to drain for 10 minutes. Mix the cucumber with yoghurt, salt and pepper to make the tzatziki.
3. To assemble, lightly toast each pita in a sandwich press or dry frying pan. Cut a pocket into the pita and add a layer of the salad leaves. Follow with tomato, red onion, tuna and tzatziki. Add a squeeze of lemon for serving.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Healthy pita pockets with tuna and tzatziki appeared first on MyKitchen.