Mediterranean Sweet Potato, Lentil and Zucchini Salad On Pita Bread




  • 1/2 cup Lentils, Cooked
  • 4 Servings Red Cabbage, Sliced
  • 3 Small Zucchinis, Grilled
  • 3 Medium-Sized Carrots, Peeled and Grilled
  • 1 Medium-Sized Sweet Potato, Peeled, Cubed and Grilled
  • 1/2 Red Onion, Chopped
  • 1 Clove Garlic, Chopped
  • 100 grams of Pita Bread
  • 1/2 Small Avocado, Mashed
  • Basil (optional)
  • 1 Tablespoon Sesame Seeds
  • Black Pepper for Seasoning (Optional)
  • Salt for Seasoning (Optional)
  • 1 Tablespoon of Olive Oil

The Preparation Method 

  • Boil water in Pan and add Rinsed lentils. Allow to cook for 15 minutes.
  • Chop Zucchini, Sweet Potato into cubes. Then peel and chop carrots and Red Cabbage.
  • Mash Avocado and add basil to Pita Bread.
  • Chop Red Onion and Garlic.
  • Turn on medium-heat on an Iron-Clad Skillet and add Olive oil, Zucchini, Sweet Potato, Red Cabbage and Carrots for 10 minutes. Stir until the vegetables are crispy brown.
  • Add Olive oil, Garlic and Red Onion to small pan and fry until brown for a 2-3 minutes.
  • Combine the grilled Vegetables with Garlic and the Red onion on top of the Pita Bread.
  • Add Lentils to the Salad.
  • Season with Sesame, black pepper, Salt and drizzle with more olive oil for a Mediterranean kick.



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