Courgette pitta

Toast the pine nuts in a frying pan without fat. Grate the courgettes, carrots and Emmentaler AOP using a potato grater. Finely chop the oregano and garlic. Mix everything together, season with salt and pepper.

Moisten the pitta bread with some water. Carefully cut along the edge of the bread (about 1 cm in depth) and separate the halves from each other. Spread pesto rosso over all 6 of the pitta bread halves. Place some of the cheese and courgette mixture on each piece of bread and then place on a baking tray. Bake for 5 minutes in a hot oven at 220 degrees. Replace the top part of the pitta bread and press down well. Bake in the oven for a further 2-3 minutes. Serve warm.