Greek Pita with Fennel and Spring Onion
Serves 4 to 6
Protein:
2 tablespoons fresh lemon juice
1 tablespoon olive oil
6 garlic cloves, minced
½ teaspoon dried oregano
¼ teaspoon fresh or dried Rosemary
12 ounces Beyond Meat strips or chopped seitan
Vegetables:
1 tablespoon olive oil
3 spring onions, shaved
1 medium fennel, shaved
Sea salt and black pepper
Pita bread
Hummus (stir in ½ teaspoon smoked paprika per 1 cup of hummus)
1. Protein: Combine the lemon juice, olive oil, garlic, oregano, and rosemary in a shallow dish. Add the protein and season with salt and black pepper and set aside to marinate for 15 minutes. Heat a large skillet over medium heat and add the protein strips only. Cook until golden on both sides, about 3 minutes. Add the marinade, including the garlic, and cook until the garlic is golden. Remove from the heat and set aside.
2. Vegetables: Heat the oil in a large skillet over medium heat. Add the onion and fennel, cover, and cook until completely tender, about 5 to 8 minutes, stirring as needed. Season with salt and black pepper.
3. Assembly: Toast the pita, cut in half and split into pockets. Spread about 2 tablespoons of hummus in the pockets, add protein strips and a generous portion of the sauteed vegetables. Serve.
Tip: Cook the vegetables while the protein marinates. Transfer the vegetables to a container and cook the protein in the same skillet.
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