Zucchini Salad Pita Pockets
Ingredients
1 cup of instant barley
2 zucchini
2 cloves garlic
2 carrots
½ cup Italian parsley
¼ red onion
1 cup chick peas – drained
½ tsp. salt
½ tsp. black pepper
½ tsp. turmeric
½ tsp. curry
Juice of ½ lemon
¼ cup olive oil
8 oz. cheddar cheese – shredded
Whole wheat pita pockets
Preparation
1
Prepare the barley as directed; drain and cool.
2
Shred the zucchini, carrots, onion, chick peas and the parsley, using the shredding blade of the food processor.
3
Place in a bowl and season. Add the barley and toss.
4
Combine the lemon juice and olive oil and add to the salad and toss.
5
Fill the pita with the shredded cheese and add the salad. Top with a little more cheese, if desired.
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Added:
Sunday, January 19, 2014 - 6:10pm
