Wrap the pittas in aluminium and keep warm.
Wash and finely chop the vegetables.
Heat a pan with olive oil and add the onions.
Once golden, add in the rest of the vegetables and season with pepper and curry.
Cook over high heat for 5 minutes.
Cut the pittas in half and spread the cooked vegetables on top.
Add slices of Caprice des Dieux and chopped mint.
100g Caprice des Dieux
2 pittas
100g cauliflower
100 squash
1 onion
1 tomato
1 tsp curry powder
1 tbsp chopped mint
1-2 tbsp olive oil
Pepper
View Method
Recipe Method
Wrap the pittas in aluminium and keep warm.
Wash and finely chop the vegetables.
Heat a pan with olive oil and add the onions.
Once golden, add in the rest of the vegetables and season with pepper and curry.
Cook over high heat for 5 minutes.
Cut the pittas in half and spread the cooked vegetables on top.
Add slices of Caprice des Dieux and chopped mint.
