Vegetables In Pita Baskets
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Pita bread rounds||2 Large, split through center|
|For vegetable filling|
|Baby new potatoes||8 , cut into bite-sized pieces|
|Carrot||1 , chopped|
|Zucchini||1 , chopped|
|Snow peas||8 Ounce (250 Gram)|
|Baby squash||8 Ounce, quartered (Green Or Yellow, 250 Gram)|
|Grated fresh ginger||1 Tablespoon|
|Orange juice||2 Tablespoon|
|Chopped nuts||2 Tablespoon (Macadamia Or Brazil)|
|Snipped fresh chives||2 Tablespoon|
1. Heat oil in a wok or large saucepan until a cube of bread dropped in browns in 50 seconds. Cook pitta breads one at a time, pressing with the head of a metal soup ladle to form a basket. Drain on absorbent kitchen paper. Set aside and keep warm.
2. To make filling, boil, steam or microwave potatoes, carrot, zucchini, snow peas and squash, separately, until tender. Set aside and keep warm.
3. Place ginger, honey, orange juice, nuts and chives in a large bowl and mix to combine. Add warm vegetables and toss to coat. Spoon vegetable mixture into warm baskets and serve immediately.