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Photo of Bacon and caramelised onion ‘pockets’ by WW

Bacon and caramelised onion ‘pockets’

8
PersonalPoints™ per serving
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 leaves

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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