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1 small pita bread

30g cashew nuts, chopped

½ cup baby spinach

½ cup capsicum, sliced

½ cup pumpkin, diced

½ cup zucchini, sliced

¼ cup red onion, sliced

15g reduced fat feta

1 teaspoon balsamic vinegar

2 teaspoons reduced salt tomato paste

1 teaspoon basil pesto

1 Serve

1 Serve

4 Serves
  1. Preheat oven to 180°C. Line a baking tray with baking paper and place pumpkin, capsicum and onion on tray. Spray vegetables with oil and drizzle with balsamic vinegar. Cook for 10-15 minutes, or until pumpkin is beginning to soften. Remove tray from oven and place zucchini on tray with other vegetables, and spray with oil. Cook in oven for 10 minutes.
  2. Meanwhile spread tomato paste and pesto onto pita bread, and place spinach on pita.
  3. Arrange vegetables on pita, sprinkle nuts and crumble feta on top. Bake for 15 minutes or until base becomes crispy, and then serve immediately.