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🍽️ Pitas fraîches avec salade colorée

323 kcal · 30 min · 4 portions

Ingrédients

• 150 g fromage blanc
• 150 g yaourt
• 2 c. à s. jus de citron
• 1 c. à s. huile d'olive
• 4 gousses d'ail
• Sel
• Poivre (du moulin)
• 0.5 tête laitue iceberg
• 1 poivron
• 1 poivron
• 200 g tomates cerises
• 2 oignons
• 4 branches persil
• fromage de brebis 100 g
• 2 pains pita
• Poudre de piment
• Poivre rouge

Préparation

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 par portion

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