ROASTED PEPPER POCKETS

ROASTED PEPPER POCKETS

Serves 1

Points per serving 4

1 med red pepper, halved & deseeded

1 med pitta bread

1 tbsp Quark soft cheese

handful of watercress, rinsed, drained & roughly chopped

2 tsp balsamic vinegar

1 tsp olive oil

salt & pepper.

Preheat grill to high and put the pepper, skin side up onto the grill pan.  Grill for 5 mins until the skin is blackened & blistered.

Remove the pepper, wrap it in a plastic bag and set aside.  Toast the pitta until warmed through, then slice through to make a pocket.  Spread the inside with Quark.  Season.

When the pepper is cool enough to handle, peel away the skin and cut the flesh into strips.  Put into a bowl with the watercress and sprinkle with balsamic vinegar and olive oil.  Toss well then fill the pitta with the mixture.  Serve immediately.

Tip: You can take this to work if you take the filling and pitta separately and fill them when you come to eat them.  This also makes anice filling for a wrap.  The filling on its own is 1½ pts, so just add the points for your wrap.

You can also use the bottled roasted peppers for this, just make sure you drain them really well before using them to avoid a soggy lunch.