BREAK­FAST POCK­ETS

Inside Sport - - INSIDER -

Serves: 2 Time to make: 10 mins Cost per serve: $3.50 220g can re­duced-salt baked beans in tomato sauce 1/2 tea­spoon Worces­ter­shire sauce 2 cups baby spinach leaves 2 por­to­bello mush­rooms, sliced 1/2 x 250g pun­net cherry toma­toes, halved 2 whole­meal pita pock­ets 1 Com­bine baked beans and Worces­ter­shire sauce in a small mi­crowave-safe bowl; cover bowl. Place baby spinach, mush­rooms and cherry toma­toes in an­other mi­crowave-safe bowl. (Leave bowl un­cov­ered.) Place both bowls in mi­crowave and cook on high for one minute; stir baked beans. Cook both bowls for one more minute. 2 Mean­while, toast whole­meal pita pock­ets lightly in toaster and place one on each serv­ing plate. 3 Spoon spinach, mush­rooms and cherry toma­toes across half of each pita pocket in an even layer; top with baked beans. Fold pita pock­ets to cover fill­ing and serve im­me­di­ately.

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