- Wrap the pittas in aluminium and keep warm.
- Wash and finely chop the vegetables.
- Heat a pan with olive oil and add the onions.
- Once golden, add in the rest of the vegetables and season with pepper and curry.
- Cook over high heat for 5 minutes.
- Cut the pittas in half and spread the cooked vegetables on top.
- Add slices of Caprice des Dieux and chopped mint.
TIP: Pairs well with mint tea.