Double Grilled Brie & Onion Pesto Pita Pockets

• Meanwhile, thinly slice red onion (see ingredients). 
• Thinly slice zucchini into strips lengthways. 
• Slice lemon into wedges.
• Thinly slice double cream Brie.
• 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 the frying pan, then 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.