Ingredients
4 whole wheat pita pockets, cut in half
4 black bean burger patties
1 cup mushrooms
1 cup fresh or frozen peas, thawed
8 ounces Manchego, sliced
2 ounces creamy feta dressing
8 garlic stuffed green olives
6 peperoncini
1 ounce hot sauce
6 mini sweet peppers, halved
2 cups spring salad mix
2 tablespoons microgreens
1 or 2 purple radishes, thinly sliced
2 or 3 rainbow carrots, halved
cup 1⁄4 blueberries
8 dried apricots
2 tsp your favorite steak salt
(I recommend Portland Salt Co.)
Fresh mint leaves, for garnish
Fresh cilantro sprigs, for garnish
Tools
sheet Baking
Ramekins
Directions
Step 1
Cut the pitas in half to create a pocket and warm them in the oven for about 5 to 10 minutes, or until pliable; place on the baking sheet.
Step 2
Prepare the black bean patties according to package instructions; fan out in the center of the board.
Step 3
Sauté the mushrooms and peas. Put them in a small bowl and place on the board.
Step 4
Add the Manchego to the baking sheet.
Step 5
Put the feta dressing, olives, pepperoncini, and hot sauce into small bowls; add to the baking sheet.
Step 6
Tuck in the mini peppers, spring salad mix, microgreens, radish, carrots, blueberries, and dried apricots.
Step 7
Sprinkle the patties with the steak salt.
Step 8
Garnish with the fresh mint and cilantro.
