Pitta Pockets with Roasted Peppers and Sango Radish.


A great lunchtime sandwich with a punch!  It’s got the colour, the flavour and the goodness for a really energetic afternoon.


1 pack Aconbury Sango Radish Sprouts

A variety of sweet peppers

1 clove of cruched garlic

Fresh basil

2 tbsp olive oil

4 pitta breads


Cut the peppers into 8 lengthwise, brush generously with olive oil and roast in a good hot oven for about 30-40 minutes until the skin is charred.  Allow to cool.  Meanwhile, mix the sango radish sprouts with the cut basil and crushed garlic, then season.  Toast the pitas, split open and fill with the sango radish mixture and peppers.