1 kg chopped fresh mixed vegetables (such as capsicum and sweet potato)
340 g jar of marinated artichokes
4 wholemeal pita pockets
350 g stir-through sun-dried tomato pasta sauce
180 g sliced firm haloumi
1 container low-fat tzatziki
1 bunch fresh mint leaves
1 package baby rocket salad mix
- Arrange 1kg of chopped vegetables on a tray, pour over the contents of a 340g jar of marinated artichokes. Spray with olive oil. Roast at 240°C (220°C fan forced) for 10-12 min.
- Meanwhile, place 4 wholemeal pita pockets on a baking tray. Divide a 350g jar of stir-through sun-dried tomato and roasted garlic sauce over the pitas, spread with the back of a spoon. Heat in oven for 5 min.
- Pan-fry 180g sliced firm haloumi in a non-stick pan. Transfer bases to serving plates, top with vegetables and haloumi. Serve with low-fat tzatziki and garnish with mint leaves if desired. Serve with a baby rocket salad if desired.