Greek Salad Pitta Pockets (Via Caerphilly)

Prep Time: 15 | Cook Time: 45-60 | Ready: 1 hr | Servings: 2

Step by Step

Recipe Ingredients
100g Dragon Welsh Caerphilly Cheese – diced or crumbled into large chunks
165g cherry tomatoes
60g cucumber – halved length ways, deseeded and sliced
1 red onion – sliced
40g sliced black olives
1 little gem lettuce – sliced
1 lemon
Olive oil
¼ tsp dried oregano
Salt and pepper
2 large whole wheat pitta bread

Recipe Directions
Preheat oven to 160c, cut the cherry tomatoes in half, mix with a little oil and seasoning in a bowl then arrange cut side up on a baking tray. Slowly roast for 45-60 mins. Allow to cool.
In a bowl mix the roasted tomatoes, cucumber, red onion, olives and little gem.
Add the Caerphilly cheese and mix.
For the dressing; combine the juice from 1 lemon, half the amount of oil to lemon juice, dried oregano and seasoning. Mix well and placed into a small pot with a lid.
Heat up the pitta breads in a toaster or under a grill until it rises in the middle; cut in half width ways and open up each half to reveal a pocket.
Fill each half generously then wrap appropriately.