Bacon and caramelised onion ‘pockets’
8
Points®
Total time: 1 hr • Prep: 35 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Ingredients
Olive oil
1½ tbs
Brown onion
2 large, thinly sliced
Garlic
2 clove(s), crushed
Fresh rosemary
2 tbs, finely chopped
Dried chilli flakes
½ tsp
Shortcut bacon
125 g, sliced
Broccolini
1 bunch(es), chopped
Baby spinach
200 g
Extra light cheddar cheese
1 cup(s), grated, (120g)
Reduced fat feta cheese
100 g, crumbled
Flat bread, pita pocket, light, wholemeal
6 individual
Cherry tomatoes
400 g, halved
Tomato(es)
3 medium, coarsely chopped
Fresh basil
½ cup(s), leaves torn if large
Balsamic vinegar
1 tbs
Instructions
1
Heat 1 tbs oil in a large frying pan over medium-high heat. Cook onion, stirring, for 10 minutes or until light golden. Add garlic, rosemary and chilli and cook, stirring, for 1 minute or until fragrant.
2
Add bacon and cook, stirring, for 5 minutes or until browned. Add broccolini and cook, stirring, for 2 minutes or until tender. Add spinach and cook, stirring, for 1-2 minutes or until wilted. Remove from heat.
3
Preheat a clean frying pan or sandwich press. Top one half of each pita with bacon mixture. Sprinkle evenly with cheeses. Fold over bread to enclose filling. Cook in pan or sandwich press for 4-5 minutes or until golden and cheese has melted.
4
Meanwhile, combine tomato, basil, vinegar and remaining oil in a medium bowl. Season with salt and pepper and toss to coat. Serve pita pockets with tomato salad.
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