Greek pitta pockets with lemon Quorn

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, greek pitta pockets with lemon quorn. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Greek pitta pockets with lemon Quorn. Simple pitta pockets with Greek salad and homemade Kalamata black olive tapenade Cut pitas in half and open, and keep them warm under a damp paper towel. Take one half of the pita and spread the yogurt sauce inside. Evenly distribute garnishes (tomatoes, onions, cabbage, and cucumber) into the pita, followed by the Quorn slices.

Greek pitta pockets with lemon Quorn is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Greek pitta pockets with lemon Quorn is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have greek pitta pockets with lemon quorn using 10 ingredients and 3 steps. Here is how you can achieve that.

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The ingredients needed to make Greek pitta pockets with lemon Quorn:
  1. Get 2 pitta breads (homemade or warmed)
  2. Take A few spoonfuls of Greek salad (see recipe)
  3. Take A few Quorn chunks
  4. Make ready 1 tablespoon dried Greek oregano
  5. Take 1 lemon
  6. Take Fresh garden herbs
  7. Get 2 cloves garlic
  8. Make ready 1 splash olive oil
  9. Prepare Salt and pepper
  10. Get 1 tablespoon black olive tapenade (see recipe)

Vegetarian with dairy free / vegan option. Place chicken cutlets in a shallow baking dish. Pour mixture over chicken cutlets and let. Add the pork loin, seal the bag, and turn to coat.

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Instructions to make Greek pitta pockets with lemon Quorn:
  1. Juice half of the lemon (save the rest for wedges) and combine with the crushed garlic cloves, dried oregano and olive oil and salt and pepper. Marinate the Quorn chunks.
  2. Grill the chunks on a high heat until browned
  3. Spread the warmed pitta with a little black olive tapenade and stuff with the Greek salad and Quorn chunks.

Pour mixture over chicken cutlets and let. Add the pork loin, seal the bag, and turn to coat. I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. —Blair Lonergan, Rochelle, Virginia Fill the pita pockets with a combination of grilled flank steak, grape tomatoes, cucumbers, kalamata olives, and roasted red peppers. Drizzle the pita pockets with Greek yogurt sauce and sprinkle with feta cheese and fresh dill.

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