Leek and Apple Pockets

(SERVES 2)

• 2 leeks, sliced
• 150 ml/ ¼ cup vegetable stock, made with ½ stock cube
• 1 large eating (dessert) apple, chopped
• 30 ml/2 tbsp shredded lettuce
• ½ small red (bell) pepper, chopped
• 60 ml/4 tbsp very low-fat cottage cheese
• Salt and freshly ground black pepper
• 2 pitta breads

Cook the leeks in the stock to add to soup. Leave to cool. When cold, mix with the apple, lettuce, pepper, cheese and seasoning to taste. Grill (broil) or microwave the pitta breads briefly to puff them up. Make a slit along one edge to form a pocket. Fill with the leek and cheese mixture and serve straight away.