![[Veg Premium] Grilled Brie & Zucchini Pesto Pita Pockets](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/HF_Y25_R1058_W40_AU_R43269-6_Main_high-b514cc43.jpg)
[Veg Premium] Grilled Brie & Zucchini Pesto Pita Pockets
with Seeded Wedges & Tomato Relish
- Milk
- Cashew
- Sesame
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
These handheld pockets of pita goodness, come stacked with only the tastiest of fillings. Herby zucchini meets cheesy brie and welcomes caramelised onions in this trifecta of ingredients. Top it all off with a drizzle of basil pesto and tomato relish and serve it all up with some seeded wedges.
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Double Cream Brie
(Contains: Milk;)
½ sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
½
Lemon
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
2
Potato
½
Red Onion
1 packet
Rocket
1 packet
Tomato Relish
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
1 tbs
balsamic vinegar* (Pantry)
1 tsp
brown sugar
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
- Place on a lined oven tray. Drizzle with olive oil and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, thinly slice red onion (see ingredients). Thinly slice zucchini into strips lengthways. Slice lemon into wedges.
- Thinly slice Brie.
- In a medium bowl, combine courgette, herb & mushroom seasoning and a drizzle of olive oil.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook onion, stirring regularly until softened, 5-6 minutes.
- Reduce heat to medium. Add the balsamic vinegar, brown sugar and a good splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook zucchini, turning until tender, 2-4 minutes each side. Set aside.
- In a second medium bowl, add kale, a good squeeze of lemon juice and a drizzle of olive oil. Massage leaves to soften. Season to taste.
- Microwave pita bread on a plate for 20 seconds, until warmed through.
- Halve pita bread and spread with basil pesto. Fill with rocket, caramelised onions, brie slices and zucchini ribbons.
- Heat pita bread in a sandwich press for 2-3 minutes, until cheese is slightly melted.
- Divide grilled brie & zucchini pesto pita pockets and seeded wedges between plates.
- Serve with tomato relish and any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious, unique flavours, though some found the pesto overpowering. The tomato relish wasn't essential for everyone.
- Ease of prep: Some found it a bit messy to prepare and eat. The recipe could be clearer on how to use the spice and oil mixture.
- Suggestions: Consider using a sandwich press for best results, though it's not essential. Let the pockets cool slightly before eating for easier handling.
- Portions: A side salad, as shown in the picture, would have been a welcome addition to the meal for some.
