Grilled Brie & Zucchini Pesto Pita Pockets

• Meanwhile, thinly slice red onion
(see ingredients). 
• Thinly slice zucchini lengthways. 
• Roughly chop kale, discarding any larger pieces 
of stalk. 
• Slice lemon into wedges.
• Thinly slice double cream Brie. 
• Roughly chop kalamata olives.
• In a medium bowl, combine zucchini, 
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 large bowl, add kale, a good squeeze of 
lemon juice and a drizzle of olive oil. Massage 
leaves to soften. Season to taste with salt and 
pepper.
• Microwave pita bread on a microwave-safe plate 
for 20 seconds, until warmed through.
• Halve pita and spread with basil pesto. Fill with 
kale, zucchini, Brie slices, caramelised onions
and olives.
• Heat pita bread in a sandwich press for 
2-3 minutes, until cheese is slightly melted.