Zucchini Salad Pita Pockets
By: Lady Catherine ...
Published: Sunday, January 19, 2014 - 6:10pm

Ingredients




1 cup of instant barley
2 zucchini
2 cloves garlic
2 carrots
½ cup Italian parsley
¼ red onion
1 cup chick peas – drained
½ tsp. salt
½ tsp. black pepper
½ tsp. turmeric
½ tsp. curry
Juice of ½ lemon
¼ cup olive oil
8 oz. cheddar cheese – shredded
Whole wheat pita pockets

Preparation

1 Prepare the barley as directed; drain and cool. 2 Shred the zucchini, carrots, onion, chick peas and the parsley, using the shredding blade of the food processor. 3 Place in a bowl and season.  Add the barley and toss. 4 Combine the lemon juice and olive oil and add to the salad and toss. 5 Fill the pita with the shredded cheese and add the salad.  Top with a little more cheese, if desired.