1 x 31g wholemeal pita pocket
1 tbs low-fat smooth ricotta cheese
20g soft goat’s cheese
60g tomato medley, sliced
1 tsp sunflower seeds, toasted
1 tsp pepitas, toasted
1 tbs fresh basil leaves
1 tsp basil pesto
1 Preheat a chargrill or barbecue over high heat.
Lightly spray pita pocket with oil. Cook for 2-3
minutes each side or until golden and crisp.
2 Meanwhile, combine ricotta and goat’s cheese in a
small bowl until smooth. Spread ricotta mixture over
pita. Top with tomato medley, sunflower seeds, pepitas
and fresh basil leaves. Top with basil pesto to serve.THIS RECIPE IS Vegetarian.FRESH TOMATO, GOAT’S CHEESE, BASIL & SEEDS
SmartPoints VALUE PER SERVE 8 SERVES 1 PREP 5 mins COOKING TIME 10 mins
Cook’s note
To toast sunflower seeds
and pepitas, toss them
in a small non-stick
frying pan over medium
heat until golden.weightwatchers.com/au 105