Hidden Veg Sausage Stuffed Pittas

Cook the pittas

• Preheat the oven to 200C/180C fan.
• Grate the courgette and carrot, sprinkle with a pinch of salt and set aside (this will help draw out the water from them).
• Discard the casings from the Finnebrogue Naked Sausages and add the sausage meat to a large bowl.
• Squeeze any excess water from the courgette and carrot then add the veg to the sausage.
• Season generously with salt and pepper, sprinkle in the dried oregano and garlic granules. Mix well to combine. If you want to test the seasoning you can cook off a little in a pan, then adjust the mix as needed.
• Slice each gluten free pitta in half and slit open with a knife (pop in microwave for a few seconds if needed).
• Stuff each pitta half with the filling, be careful not to overfill them - if you have extra mix you can cook it off as mini sausage burgers.
• Put the stuffed pittas on a baking tray and brush the outside with a little oil. Bake in the oven for 18 - 20 minutes, until cooked through.

Make the roasted red pepper dip

• Meanwhile, make the dip. Drain the roasted red peppers and roughly chop it, then add to a blender or food processor with the Greek yoghurt. Blitz until smooth and season with salt and pepper.

Plate Up

• Chop the tomatoes into wedges.
• Plate up the pittas with the red pepper sauce, tomatoes and rocket leaves, and you’re ready to go!