Speedy Chicken and Bacon Sausage Pita Pockets with Apple Salad

Ready in 20 minutes • Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 5, 2017.

If you feel like a BBQ tonight, cook chicken and bacon grind on the hot plate for about 8 minutes, or until cooked through.

Ingredients

oven to 220°C. Line two oven trays with baking paper. Preheat BBQ hot plate and grill to medium (if using, you will need oven or BBQ but not both).
Roughly pull away pieces of the sausage grind (about one tablespoon per piece) and arrange on first prepared tray. Bake for 8–10 minutes, until just cooked through.
Cut a slit into each pita bread to open slightly. Place on second prepared tray and bake in oven (on rack below sausage pieces) for 5–7 minutes, until heated through.
While sausage pieces and pita breads cook, prepare apple salad. Remove core from apple and thinly slice; cut cucumber in half lengthways and thinly slice; grate carrot. Add all to a medium bowl with baby leaf lettuce and set aside.
Mix honey mustard dressing and mayonnaise together in a small bowl. Toss half the dressing with salad just before serving. Season salad with salt and pepper to taste.
Fill pita pockets with a few chicken and bacon sausage pieces, apple salad and chunky tomato sauce. Drizzle over extra dressing, if desired.