Turkey and Roasted Vegetable Pittas

Colourful and tasty!

This turkey recipe uses turkey and vegetables... a classic combo with a twist.

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Prep: 10min Cook: 25min
Serves 2
  • 200g Bernard Matthews Turkey Breast Slices
  • 1 red, yellow and green pepper, deseeded and cut into chunks
  • 1 medium courgette, trimmed and sliced
  • 1 red onion, peeled and cut into slim wedges
  • 2 garlic cloves, crushed
  • Finely grated zest and juice of 2 lemons
  • 5 tbsp basil leaves, shredded
  • Salt and pepper
  • 4 pitta breads
  • 3 tbsp low-fat yoghurt
  1. Place the vegetables in a large roasting tin.
  2. Mix the garlic, lemon zest and basil together and sprinkle a third over the vegetables. Toss to coat. Season generously and roast in a pre-heated oven (200ºC/400ºF/Gas Mark 6) for 20 mins until lightly charred and soft.
  3. Meanwhile halve the Turkey Breast Slices lengthways, roll up, put in a roasting tin and sprinkle with some lemon mix. Cook in oven for final 5 mins of cooking time.
  4. Heat a griddle pan until piping hot and cook the pitta breads for 1 min each side until lightly charred and lined. Alternatively, grill or toast pitta breads.
  5. Cool slightly then slice open the pitta breads along one side and fill with the roasted vegetables and rolled turkey.
  6. Mix the remaining lemon, garlic and basil with the yoghurt and serve drizzled over the pitta breads.
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