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Stuffed pita pockets with oven vegetables

Cook Time: 15 minutes
Oven time: 20 minutes
Total Time: 35 minutes
This recipe combines spicy oven vegetables, creamy herb quark and fluffy pita pockets to create a delicious dish. The flavours of the roasted potatoes, broccoli and chickpeas harmonize perfectly with the refreshing herb quark. A simple preparation for a delicious and filling dish.
Print Recipe

Equipment

  • 1 Baking tray

Ingredients

These Ingredients make:

2 Portions

Oven vegetables

  • 3 Potatoes diced
  • 10 Broccoli florets
  • 1 Can Chickpeas
  • 2 Tbsp Oregano
  • 2 Tbsp Ayvar
  • 2 Tbsp Maple syrup
  • 1 Tbsp Cinnamon
  • Salt, pepper

Herb "curd"

  • 400 g Skyr soy yogurt
  • 1 Garlic clove
  • 1 Covenant fresh chives
  • 1 Covenant fresh dill
  • grated lemon
  • Salt, pepper

Supplement

  • Pita bags

Instructions
 

Preparing oven vegetables

  1. Mix the potatoes, broccoli and chickpeas in a bowl.
  2. Add the oil, oregano, ayvar, maple syrup, cinnamon, salt and pepper and mix well.
  3. Spread the vegetable mixture on a baking tray and roast in the oven for 20 minutes at 200 degrees top-bottom heat.

Prepare herb "quark

  1. Place the soy yogurt skyr in a bowl.
  2. Finely chop the garlic and finely chop the chives and dill. Add everything to the yogurt.
  3. Grate a lemon and squeeze out the juice, add to the yogurt mixture.
  4. Season with salt and pepper and mix well.

Fill pita pockets and enjoy

  1. Fill the grilled vegetable mixture into the sliced pita pockets.
  2. Top with a generous spoonful of the herb quark.
  3. Serve the filled pita pockets and enjoy the delicious mix of roasted vegetables and spicy herb "curd"!

Nutrition

Nutrition Facts
Stuffed pita pockets with oven vegetables
Amount per Serving
Calories
404
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Sodium
 
64
mg
3
%
Potassium
 
1543
mg
44
%
Carbohydrates
 
81
g
27
%
Fiber
 
10
g
42
%
Sugar
 
15
g
17
%
Protein
 
13
g
26
%
Vitamin A
 
428
IU
9
%
Vitamin C
 
139
mg
168
%
Calcium
 
352
mg
35
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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