Chicken and barley soup with cheesy flatbreads

Method

• 1
  Heat oil in a large saucepan over high heat. Add leek. Cook, stirring, for 3 minutes or until starting to soften. Add tomato paste. Cook, stirring, for 1 minute. Add thyme, barley and stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 40 minutes or until barley is just tender.
• 2
  Add potato. Simmer for a further 5 to 7 minutes or until tender. Remove pan from heat. Stir in silverbeet and chicken. Season with salt and pepper. Stand, covered, for 5 minutes or until silverbeet is just wilted.
• 3
  Meanwhile, preheat a sandwich press (see notes). Fill pita pocket halves with cheese. Press each pita for 2 minutes or until cheese melts and bread is golden and crisp. Transfer to a board. Cut into wedges.
• 4
  Ladle soup into serving bowls. Sprinkle with extra thyme. Serve with pita wedges.