Zucchini Salad Pita Pockets

Name: Zucchini Salad Pita Pockets
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup Parsley (1 cup of instant barley); 2 pieces Courgette (2 zucchini); 2 cloves Garlic (2 cloves garlic); 2 pieces Carrot (2 carrots); ½ cup Flat-Leaf Parsley (½ cup Italian parsley); ¼ piece Red Onion (¼ red onion); 1 cup Chickpeas (1 cup chickpeas); ½ tsp Table Salt (½ tsp. salt); ½ tsp Black Peppercorns (½ tsp. black pepper); ½ tsp Ground Turmeric (½ tsp. turmeric); ½ tsp Curry Powder (½ tsp. curry); ½ piece Lemon (Juice of ½ lemon); ¼ cup Olive Oil (¼ cup olive oil); 4 pieces Pita Bread (4 whole wheat pita pockets); 3 ½ oz Feta Cheese (3.5 oz crumbled feta)

65 minMediterranean

Servings4

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Vegetarian
Pescatarian

Steps

1Prepare the barley as directed; drain and cool.Shred the zucchini, carrots, onion, drained chickpeas and the parsley, using the shredding blade of the food processor.
2Place in a bowl and season.
3Add the barley and toss.
4Combine the lemon juice and olive oil and add to the salad and toss.Gently mix in the crumbled feta.Fill the pitas and serve.