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Griddled pesto vegetables on pitta

By Abigail Donnelly
4
Easy
10 minutes
10 minutes

Ingredients

  • 4 ripe tomatoes
  • 16 asparagus spears
  • 4 chillies
  • 4 T basil pesto
  • 8 anchovy fillets
  • 12 caperberries
  • 16 green olives
  • 4 wholewheat pitta or naan breads, grilled

Method

Toss the tomatoes, asparagus and chillies in the basil pesto. Grill on a hot grill pan or braai grid, turning regularly, until charred and soft.
Place back in the dish with the remaining pesto. Toss and pile onto the breads with the remaining ingredients. Top with rocket to serve.

Cook’s tip: Try thin slices of grilled brinjal, butternut or baby marrow instead of the tomato and asparagus.

Per serving: 1039.15kJ, 9.10g protein, 10.07g fat, 29.89g carbs