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Grilled Cheese & Basil Pesto Pita with basil pesto & Kalamata olives

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Prep Time 30 minutes
Cook Time 35 minutes
30 minutes
Total Time 35 minutes
Servings 2
Calories 252 kcal

Ingredients
  

  • 40 g Green Leaves rinse
  • 40 g Pitted Kalamata Olives drain & roughly chop
  • 100 g Cucumber rinse & cut into half-moons
  • 60 g Danish-style Feta drain & crumble
  • 100 ml Pesto Princess Basil Pesto
  • 60 g Grated Mozzarella Cheese
  • 40 g Sun-dried Tomatoes drain & roughly chop
  • 5 g Fresh Basil rinse, pick & roughly tear
  • 2 Pita Breads cut in half
  • Oil cooking, olive or coconut
  • Salt & Pepper
  • Water
  • Butter optional

Instructions
 

  • LET'S START WITH SALAD In a salad bowl, toss together the rinsed green leaves, the chopped olives, the cucumber half-moons, the crumbled feta, a drizzle of olive oil, and a pinch of pepper.
  • PERFECT PITAS In a bowl, combine the pesto, the grated mozzarella, the chopped sun-dried tomatoes, and ½ the torn basil. Open up the halved pitas and stuff with the cheesy pesto filling. Brush the outside of the pitas with butter (optional) or oil. Place a pan over medium heat.
  • When hot, toast the filled pitas until the pitas are brown and the cheese is melted, 30-60 seconds per side. Alternatively, grill in a sandwich maker if you have one.
  • DOUBLE YUM Plate up the grilled cheese pitas. Garnish with the remaining basil. Side with the feta & olive salad. There are few things better, Chef!