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🍽️ Fresh Pita Pockets Filled with Colorful Vegetable Salad

323 kcal · 30 min · 4 servings

Ingredients

• 150 g Quark
• 150 g Yogurt
• 2 tbsp Lemon Juice
• 1 tbsp Olive Oil
• 4 Garlic Cloves
• Salt
• Pepper (from the mill)
• 0.5 head Iceberg Lettuce
• 1 Bell Pepper
• 1 Bell Pepper
• 200 g Cocktail Tomatoes
• 2 Onions
• 4 sprigs Parsley
• 100 g Feta Cheese
• 2 Pita Bread
• Chili Powder
• Red Pepper

Instructions

1. 1. Whisk quark, yogurt, lemon juice, and oil in a small bowl until smooth.
2. 2. Press the peeled garlic into the sauce and season everything generously with salt and pepper.
3. 3. Separate the lettuce into individual leaves, wash them thoroughly, and spin them dry.
4. 4. Cut the dried lettuce leaves into thin strips.
5. 5. Remove the seeds from the bell peppers, wash them, and slice them into thin strips as well.
6. 6. Wash the tomatoes and cut each one in half.
7. 7. Peel the onions and cut them into thin wedges.
8. 8. Wash the parsley, shake off excess water, and finely chop the leaves.
9. 9. Cut the feta cheese into small cubes.
10. 10. Sprinkle the chopped parsley over the feta cheese cubes.
11. 11. Cut the pita breads in half to create small pockets.
12. 12. Toast the pita pockets briefly by warming them on a grill, in the oven, or in a toaster.
13. 13. Fill the pita pockets with the lettuce, pepper strips, tomato halves, onions, and feta-parsley cubes.
14. 14. Serve the filled pitas alongside the prepared sauce.
15. 15. Season the pitas to taste with chili powder and crushed red pepper if desired.

Nutrition per serving

• kcal: 323
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 30 g