Mediterranean Veg, Couscous & Pesto Pitta Pockets
Roasted summer veg is quick and easy in an air fryer and tastes delicious in this filled pitta with our Roasted Vegetable Couscous and a pesto mayo. Mix up the veggies to use up leftovers in your fridge – courgette works well.
Method
Place the aubergine, pepper, onion and garlic in a bowl and add 1 tbsp of the oil, lemon zest and oregano. Season with salt and pepper and toss to coat. Add a little more oil if you feel it’s needed (depends on the size of your veggies).
Spread out evenly in the bottom of your air fryer basket (use a crisping plate if you have one). Air fry at 190C for 10 minutes, tossing the vegetables halfway through. Meanwhile, add the tomatoes to the same vegetable bowl and toss to coat in any residue oil.
After the 10 minutes, toss the vegetables and add the tomatoes. Air fry for another 5 minutes or until roasted to your liking.
Meanwhile in a small bowl mix together the pesto and mayonnaise and set aside.
Prepare the couscous according to the packet instructions and fluff with a fork.
Remove the garlic from the roasted vegetables, unpeel and mash/chop before tossing through the veg along with the torn basil leaves. Squeeze over a little lemon juice.
Lightly toast or air fry the pitta breads and allow to cool a little. Cut in half and open to make a pocket. Spread some pesto mayo on the inside of the pitta pockets and fill with couscous and roasted vegetables.
Tip: Try adding some slices of buffalo mozzarella or for a bit of crunch add some toasted pine nuts
Ingredients
- 1 small-medium aubergine, trimmed and cut into 2 cm chunks
- 1 red pepper, deseeded and cut into 2 cm chunks
- ½ red onion, cut into 4 wedges
- 2 cloves of garlic, unpeeled & lightly bashed
- 1-2 tbsp olive oil
- ½ lemon, juice and zest
- ½ tsp dried oregano
- 6-8 cherry or baby plum tomatoes
- handful of basil leaves, torn, plus extra for garnish
- 1 x packet of Ainsley Roasted Vegetable Couscous
- 1 tbsp shop-bought pesto
- 3 tbsp mayonnaise
- 2-4 large pitta breads