Jerusalem Salad Pita Pockets

These pita pockets are great for a late lunch when you’re working all day in the yard.  Well, it’s good for when you’ve been binge-watching something on Netflix all day, too.  Really, it’s just good whenever.

 

INGREDIENTS

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2 pitas
¼ cup bulgur wheat
½ cup boiling vegetable stock
1 cucumber, sliced and quartered
½ cup grape tomatoes, sliced in half
¼ cup scallions, sliced
¼ cup feta cheese
½ cup parsley, minced
1 Tbsp lemon juice
1 ½  Tbsp tahini
salt & pepper

 

DIRECTIONS

  • Slice the cucumber length wise all the way so it’s in 2 equal parts, then roll it on it’s side and slice it length wise again so that you have 4 long equal parts.  Holding it all together, make slices across about ¼”.
  • Slice the 2 pitas in half, creating 4 pita pockets.
  • Combine all ingredients and toss, adding salt & pepper to taste, and stuff them in the pitas.
  • Preheat oven to 350
  • Pour ½ cup boiling vegetable stock over the bulgur wheat, cover with plastic wrap, set aside for 45 minutes.
  • Place pita in oven and heat for 7 minutes.
Lunch, Dinner, VegetarianMarie Kellysalad, vegetablesComment