A deliciously simple meal featuring caramelised onions, creamy ricotta, and fresh ingredients, all stuffed into pitta pockets. This recipe uses easily obtainable ingredients for a meal that evokes classic Italian and French flavours.
1: For caramelised onions, slice the onions and add butter and olive oil into a pan on low heat.
2: After 5-10 minutes, season with salt and pepper.
3: Add a splash of water, 1 tablespoon of sugar, and a splash of balsamic vinegar.
4: For the pittas, toast or bronze them on a pan until browned.
5: For the salad filling, quarter the cherry tomatoes and sprinkle with salt to draw out excess water.
6: Add black pepper, olive oil, and a pinch of oregano to the tomatoes.
7: Prepare your salad leaves.
8: To construct, slice open your pittas and spoon in the caramelised onions.
9: Add a spoonful of ricotta, then top with the tomatoes and salad leaves.
10: Drizzle with olive oil and sprinkle with salt and pepper.
