Grilled Brie & Zucchini 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 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 rocket leaves, a 
good squeeze of lemon juice and a drizzle of olive 
oil. Season to taste with salt and pepper.
• Microwave pita bread on a microwave-safe plate for 
20 seconds, until warmed through.
• Halve pita bread and spread with basil pesto. Fill 
with rocket, caramelised onions, brie slices and 
zucchiniribbons.
• Heat pita bread in a sandwich press for 
2-3 minutes, until cheese is slightly melted.