Prep Time 15
Cook Time 5
Serves 2
  1. Wrap the pittas in aluminium and keep warm.
  2. Wash and finely chop the vegetables.
  3. Heat a pan with olive oil and add the onions.
  4. Once golden, add in the rest of the vegetables and season with pepper and curry.
  5. Cook over high heat for 5 minutes.
  6. Cut the pittas in half and spread the cooked vegetables on top.
  7. Add slices of Caprice des Dieux and chopped mint.

TIP: Pairs well with mint tea.

INGREDIENTS 100g Caprice des Dieux
2 pittas
100g cauliflower
100 squash
1 onion
1 tomato
1 tsp curry powder
1 tbsp chopped mint
1-2 tbsp olive oil
Pepper

 PRODUCT

View Method

Recipe Method

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

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