Vegan pitta pockets
with sweet potatoes, rosemary and radicchio
Ingredients for 4 people
- 200 gSweet potatoes
- 5 gThyme, dried
- 5 gRosemary, dried
- Sea salt
- Pepper
- 2 TbspOlive oil
- 0.5Cucumber
- 10 LeavesRadicchio
- 4Pitta pockets
- 6 TbspKühne Yoghurt & Garden Herbs Dressing
Nutritional information
Approx. 502 kcal (2141 kJ) / 9 g protein / 32 g fat / 43 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
1. Preheat the fan oven to 180 degrees. Line the tray with baking parchment. Wash the sweet potatoes, dry and cut into thick wedges with the skin still on. Place the wedges covered in herbs on the tin, season with salt and pepper and drizzle with olive oil. Bake for about 20–25 minutes.
2. Julienne the cucumber, wash the radicchio leaves and pluck apart into small pieces.
3. Five minutes before the end of baking time for the potatoes, lay the pitta pockets on the tray. Remove the pockets, open and brush each with 1 1/2 tbsp Kühne Yoghurt & Garden Herbs Dressing.
4. Fill with radicchio and cucumber, take the potatoes out of the oven and put them in the pockets, drizzle with the remaining dressing.
