Pita Pockets with Satay Bean Shoot Salad

This makes a delicious snack or easy light lunch. It can also be served, without the bread, as a salad with meat or fish. For picnics: dressing and bean shoot mixture can be made ahead and stored in a snap lock bag ready to be put into pita bread at the picnic. Recipe makes 8 pita breads.

Ingredients:

8 wholemeal pita breads
2 packets mung bean shoots
10 spring onions, finely sliced
1 red pepper (capsicum), finely diced
11 ounces (350 g) white button mushrooms, finely sliced
8 ounces (250 g) redskin roasted peanuts
Dressing:
1/2 cup olive oil and 3 tablespoons vinegar (mixed together to make vinaigrette)
1/2 cup crunchy peanut butter
1-2 tablespoons satay sauce
Lemon juice to taste
Garnish:
Handful redskin peanuts
Fresh mustard cress or coriander sprigs

Method:

1. Cut pita bread in halves, crosswise. Set aside.
2. Combine bean shoots, spring onions, pepper and mushrooms in a large bowl. Toss well. Add peanuts, setting some aside for garnish.
3. Combine vinaigrette, peanut butter and satay sauce in a food processor and process well. Add extra satay sauce or lemon juice to taste.
4. Add dressing to bean shoot mixture and toss gently.
5. Fill pita bread halves with salad and serve on individual plates or a large platter. Garnish with peanuts and mustard cress or coriander.

Mini Prosciutto Pizzas

These easy individual prosciutto and mozzarella cheese-topped pizzas on crusty bread roll or pita bread bases make great light meals or snacks. Recipe serves 4.

Ingredients:

2 crusty bread rolls, cut in half
3 tablespoons tomato puree
8 small slices prosciutto
4 slices mozzarella cheese, 3/4 inch (5 mm) thick
2 tablespoons finely chopped red pepper (capsicum)
2 tablespoons chopped fresh parsley

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Spread each half roll with tomato puree. Top with two slices of prosciutto, then add cheese. Combine red pepper and parsley in a small bowl and sprinkle a quarter of mixture over each roll.
2. Arrange rolls on a baking sheet. Bake for 10 minutes or until cheese has melted. Serve at once.

Variations:

Pita pizzas: Slit small pita breads in half through the middle. Arrange on baking sheets with the soft bread uppermost. Top as suggested above or with thinly sliced tomatoes, onions and crisp fried bacon. Omit the mozzarella; sprinkle with grated Cheddar cheese instead. Bake as suggested above.

Curried Chicken and Apple Sandwich

Sweet, sour, spicy and creamy flavors intermingle in this substantial pita-bread sandwich. Recipe makes 4 sandwiches.

Ingredients:

1/4 cup low-calorie (kilo joule) mayonnaise
1/4 cup natural low-fat yogurt
1/4 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 clove garlic, crushed
2 cups diced cooked chicken
5 spring onions, including tops, chopped
1 large green or red capsicum (pepper), cored, seeded and chopped
1 small Golden or Red Delicious apple, cored and diced
2 tablespoons finely chopped fresh coriander or 2 tablespoons finely chopped parsley mixed with 1/4 teaspoon dried coriander
Lettuce leaves
4 wholemeal pita rounds, halved

Method:

1. In a medium-sized bowl, whisk together the mayonnaise, yogurt, curry powder, cayenne pepper and garlic. Add the chicken, spring onions, capsicum, apple and coriander and combine thoroughly.
2. Tuck several lettuce leaves into each pita half, then stuff with the filling. Cover with plastic food wrap and chill until ready to serve. Will keep, refrigerated, for up to 2 days.