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.
