Pita pockets are a great way to serve meatballs, pulled pork, or sausage pieces. Add a big dollop of garlic sauce and it’s a crowd pleaser. You can make your own tzatziki (for recipe, see sauces or the BC week 5 overview.
- 150gr chipolata sausages
- 100gr tzatziki
- 1 spring onion
- 1/4th red bell pepper
- 2 pita pockets, toasted
Serves 1 as part of the Budget Challenge
Cut the sausages into 3cm pieces. Bake them in a frying pan (do not add oil) for 5 minutes, or until brown and cooked through.
Meanwhile, slice the spring onions into rings. Stir them through the tzatziki.
Slice open the top of the pita pocket. Line the inside with lettuce and paprika strips. Add a tablespoon of the tzatziki to each and spread it over the bottom of the lettuce. This way you will get some sauce with every bite.
Fill each pocket with half of the baked sausage pieces. Top with a good spoon of the tzatziki.