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🥗 Fresh Pita Bread Sandwiches with Yogurt Dip

289 kcal · 30 min · 4 servings

Ingredients

• 2 tomatoes
• 0.5 cucumber
• 0.25 iceberg lettuce
• 1 garlic clove
• 2 tbsp lemon juice
• 150 g yogurt
• salt
• pepper (from the mill)
• 4 small pita breads (whole grain)
• 50 g grated parmesan

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut out the hard stem ends from the tomatoes.
3. 3. Slice the tomatoes into thin rounds.
4. 4. Wash the cucumber thoroughly.
5. 5. Slice the cucumber into thin rounds.
6. 6. Wash the salad greens thoroughly.
7. 7. Remove any wilted or inedible leaves from the salad greens.
8. 8. Dry the salad greens, for example in a salad spinner.
9. 9. Cut the dry salad greens into narrow strips.
10. 10. Peel the garlic clove.
11. 11. Press the garlic finely.
12. 12. Mix the pressed garlic with the lemon juice.
13. 13. Stir the yogurt into the garlic-lemon mixture.
14. 14. Season the yogurt sauce with salt.
15. 15. Season the yogurt sauce with pepper.
16. 16. Carefully cut the pita bread in half to create a pocket.
17. 17. Fill the pita pocket with the yogurt sauce.
18. 18. Fill the pita pocket with the tomato slices.
19. 19. Fill the pita pocket with the cucumber slices.
20. 20. Fill the pita pocket with the salad strips.
21. 21. Sprinkle the filled pita bread with cheese.
22. 22. Serve the pita bread immediately.

Nutrition per serving

• kcal: 289
• Protein: 13 g · Fett/Fat: 6 g · Carbs: 44 g