A Light (and Yummy!) Summer Lunch

Photo: by Erin Monett of Ever Images Photograph
Try this delicious and easy-to-make veggie stacked pita recipe.

The days have been very, very hot so far this summer, and this veggie stacked pita recipe has become a summer staple for Jonathan (Pure Green Magazine’s food editor) and Celine (Pure Green Magazine’s founder and editor-in-chief). Super easy to make, light and deliciously refreshing, this will quickly become your go-to for easy, crowd-pleasing summer lunches. Click the download link at the end of this article, hit “print,” head to the grocery store and make this. Enjoy!

We always love to hear from you. Let us know how you like this veggie stacked pita recipe, and what other summer lunch recipes you recommend! E-mail editor@green-living.ca.

INGREDIENTS

• Spanish bean dip*
• Greek-style pita
• Havarti
• Cucumber
• Shredded carrot
• Tomato
• Red onion
• Green pepper

Optional:

• Shredded beets
• Avocado
• Dill pickle
• Radish

Spanish Bean Dip*

• 1 can of white kidney beans
• 1 lime, juiced
• 4 tbsp olive oil
• 6 shakes of Tabasco sauce
• ½ tsp salt
• 1 tsp cumin
• 1 tbsp chili powder
• 1 oz water
• Generous handful of fresh cilantro (optional)

METHOD

Spanish Bean Dip
In a food processor add all ingredients except beans and blend thoroughly. Add beans to mix and blend to a paste.

Pita Sandwich
Spread bean dip liberally over a warm Greek pita. Stack in your desired veggies and dig in!

Enjoy! Click here to download a printable PDF of this recipe »

RECIPE by Jonathan MacKay, PGM Food Editor
PHOTOGRAPHS by Erin Monett of Ever Images Photograph