Pita Bread Stuffed with Vegetable Salad

Ingredients

• 150 g cream cheese
• 150 g yogurt
• 2 tbsp lemon juice
• 1 tbsp Olive Oil
• 4 cloves garlic
• Salt
• pepper (ground)
• 0.5 head iceberg lettuce
• 1 red bell pepper
• 1 yellow bell pepper
• 200 g cocktail tomatoes
• 2 onions
• 4 sprigs Parsley
• 100 g feta cheese
• 2 pita breads
• chili powder
• red pepper flakes

Instructions

1. 1.

   Whisk cream cheese, yogurt, lemon juice and olive oil together. Peel garlic cloves and press into the mixture. Season with salt and pepper.

2. 2.

   Separate lettuce leaves, clean, rinse, dry and cut into strips. Clean bell peppers, rinse and slice thinly. Rinse tomatoes and halve them. Peel onions and slice thinly. Wash parsley, shake off water and finely chop the leaves. Dice feta cheese and sprinkle with parsley. Cut pita breads in half, slit pockets, and toast briefly on a grill, oven or toaster.

3. 3.

   Fill pita pockets with lettuce, peppers, tomatoes, onions and feta cubes. Serve pita with tzatziki. Optionally season further with chili powder and crushed red pepper flakes.