2 tbsp olive oil, plus 1 tsp for greasing
2 red capsicum, sliced
6 wholemeal pittas
150g baby spinach
½ red onion, finely sliced
50g Greek-style plant-based feta, crumbled
Grill MEET Meetballs for 15 mins, turning halfway, until golden brown and cooked through.
Meanwhile, heat 1 tbsp oil in a frying pan over a medium-high heat and fry the capsicum for 8-10 mins, stirring frequently, until softened and lightly browned. Add the sliced garlic and fry for 2-3 mins more until the garlic is lightly golden and fragrant. Add a pinch of oregano.
3Toast the pittas under the grill alongside the MEET Meetballs, or in the toaster until crisp, then halve to create 2 pockets each. Whisk the lemon juice and 1 tbsp oil in a large bowl; season. Stir in the spinach and red onion and toss to coat.
Stuff the pittas with some of the salad, then add the MEET Meetballs, fried peppers and a crumbling of feta.
Serve 3 pitta halves each. You can use the remaining to make a salad on the side