Veggie Pitas with Cucumber Salsa and Salad
Nutrition per serving
| Calories | 312 kcal |
| Protein | 16.5 g |
| Carbs | 36.9 g |
| Fats | 12.4 g |
| Saturated Fat | 2.1 g |
| Monounsaturated Fat | 6.3 g |
| Polyunsaturated Fat | 2.5 g |
| Sugars | 7.3 g |
| Fiber | 7.2 g |
| Sodium | 531 mg |
Ingredients
| Tomatoes, Vine Ripened (on the Vine) | |
| Romaine Lettuce | |
| Red Onion | |
| Whole Wheat Pita Bread | |
| Parsley | |
| Fresh Mint Leaves | |
| cucumber, peeled | |
| Olive Oil | |
| Veggie burgers or soyburgers | |
| Plain soy yogurt |
Preparations
1. Preheat the grill to high.
1. Preheat the grill to high.
2. Chop the tomatoes into 1cm cubes.
3. Peel/slice the onion into half-moon shapes.
4. Slice the pita bread in half.
5. Finely chop the parsley and mint.
6. Peel the cucumber, then using a vegetable peeler, peel long strips to form ribbons. (Discard the middle, seeded part).
Cooking Instructions
1. Place the cucumber ribbons into a bowl with the yoghurt, half of the sliced onions, a pinch of salt and pepper and mix to coat.
1. Place the cucumber ribbons into a bowl with the yoghurt, half of the sliced onions, a pinch of salt and pepper and mix to coat.
2. Lightly coat the veggie patties in a little olive oil, place them onto a baking tray and grill them near the top of the grill for the time stated on the packet.
3. Meanwhile, to make the salad, in a bowl, add the lettuce, half of the sliced onion, tomatoes, parsley, mint, a pinch of salt and pepper. Toss to combine, then drizzle over a little olive oil.
4. Place the pita under the grill for a minute on each side.
5. Serve the patties inside the pita topped with the cucumber relish and the salad on the side.