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Photo of Bacon and caramelised onion ‘pockets’ by WW

Bacon and caramelised onion ‘pockets’

Total Time
1 hr
35 min
25 min


Olive oil

1½ tbs

Brown onion

2 large, thinly sliced


2 clove(s), crushed

Fresh rosemary

2 tbs, finely chopped

Dried chilli flakes

½ tsp

Shortcut bacon

125 g, sliced


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


3 medium, coarsely chopped

Fresh basil

½ cup(s), leaves torn if large

Balsamic vinegar

1 tbs


  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.