Roast veg and tuna-stuffed pita pockets

Looking for quick work lunch ideas that are also easy on the pocket? Then look no further!

Try this great recipe

• COOKING TIME: 35 mins
• SERVES: 4

Ingredients

For the roast vegetables

• 
  1 red pepper and  1  yellow pepper, deseeded and sliced
• 
  1 onion, quartered
• 
  1 brinjal, sliced
• 
  1 Tbsp olive oil
• 
  2 tsp chopped rosemary

For the tuna mayo

• 
  2 cans (170g each) tuna, drained
• 
  3 Tbsp plain yoghurt
• 
  1 Tbsp mayonnaise
• 
  1 tsp lemon juice
• 
  ¼ tsp ground coriander

To serve

• 
  4 wholewheat pita breads
• 
  1 cup rocket
• 
  ½ wheel feta, crumbled

Method

For the roast vegetables

1. Preheat oven to 200°C. 
2. Toss the vegetables with the olive oil and rosemary and season with salt and pepper. 
3. Roast in the oven for 30 minutes or until soft.

For the tuna mayo

1. Mix all the ingredients together in a bowl and season with pepper to taste. 
2. To serve, heat the pita breads according to package instructions and fill halfway with roast vegetables. Spoon in some tuna mayo and top with fresh rocket and crumbled feta.