Cooking Instructions
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Step 1
In a small bowl, combine
Whole Milk (120 mL)
,
Greek Yogurt (120 g)
, and 1 Tbsp of juice from
Lemon (1)
. Let stand at room temperature for about an hour.
Step 2
Add
Ground Sumac (3 g)
,
Ground Black Pepper (1 g)
, and
Garlic (1 clove)
to milk/yogurt mixture. Combine.
Step 3
Add half of the
Whole Wheat Pita Bread (1)
to the yogurt mixture, and let sit for about 5 minutes.
Step 4
In a large bowl, combine the
Celery (1 stalk)
,
Small Cucumbers (2)
,
Radishes (1 bunch)
,
Tomato (1)
,
Fresh Mint Leaves (10 g)
,
Italian Flat-Leaf Parsley (20 g)
, and
Scallions (1 bunch)
.
Step 5
Top salad with milk/yogurt mixture. Add 2 Tbsp of Lemon Juice,
Apple Cider Vinegar (30 mL)
,
Olive Oil (45 mL)
and mix. Let sit for 10 minutes.
Step 6
In a pan, over medium-high heat toast the rest of the pita in
Olive Oil (15 mL)
. Once toasted, toss with
Ground Sumac (3 g)
.
Step 7
Serve in bowls, topped with the toasted pita.
