Double Grilled Brie & Zucchini Pesto Pita Pockets

Name: Double Grilled Brie & Zucchini Pesto Pita Pockets with Seeded Wedges & Tomato Relish
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Red Onion; 2 Double Cream Brie; 2 Pita Bread; 1 Zucchini; 1 packet Basil Pesto; 2 Potato; 1 packet Tomato Relish; 1 Lemon; 1 sachet Herb & Mushroom Seasoning; 1 packet Rocket; 1 drizzle olive oil; 1 tbs balsamic vinegar* (Pantry); 1 tsp brown sugar

with Seeded Wedges & Tomato Relish

Get up to $230 off

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.

Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

•Cashew

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

Double Cream Brie

(Contains: Milk;)

Pita Bread

(Contains: Gluten, Wheat; May be present: Milk.)

Zucchini

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

Potato

1 packet

Tomato Relish

Lemon

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Rocket

Not included in your delivery

1 drizzle

olive oil

1 tbs

balsamic vinegar* (Pantry)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3080 kJ

Calories737 kcal

Fat61 g

of which saturates30.5 g

Carbohydrate90.5 g

of which sugars24.5 g

Dietary Fibre10.3 g

Protein40.9 g

Cholesterol0 mg

Sodium1800 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

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.