Wholegrain Pitta with Tomatoes and Pesto

By Alicia Evans
March 6, 2014
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Serves: 1

  • 0.5 cups cherry tomatoes
  • 2 tablespoons vegan pesto
  • 1 wholegrain pitta bread
  1. Toast the pitta bread for 2-3 minutes until slightly crisp, then cut in half to make pockets
  2. Stuff with cherry tomatoes and pesto

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