INGREDIENTS

• 2 Atoria's Family Bakery Traditional Pita flatbreads
• 1.5 lbs flank or skirt steak 
• 2 tsp cumin 
• 2 tsp garlic powder 
• 2 tsp oregano 
• 1 tbs sea salt 
• 2 tbs olive oil 
• For the Salad:
• 1/4 cup pickled red onion
• 1 container of cherry tomatoes
• 1 large cucumber
• 1 bunch of dill
• 1 bunch of parsley
• 1/4 cup pitted olives
• 1 can white beans
• 1 can chickpeas
• 1 - 5oz block of feta 
• For the dressing: 
• 1/4 cup white vinegar 
• 1/2 cup olive oil 
• Juice of 1 lemon 
• 1/4 cup Greek yogurt 
• Big pinch of sea salt 
• 1 clove of garlic

DIRECTIONS

1. Slice the tomatoes in half, finely chop the cucumber, chop the olives, dice the pickled red onion, and add everything to a big salad bowl. 
2. Rinse and drain your beans and add them to a bowl with the vegetables. 
3. Finely mince the dill and parsley and add about 80% to the bowl with the vegetables, setting the remainder aside for the dressing. 
4. Crumble in the feta. 
5. Chop your steak into small bite-sized pieces and add it to the bowl. 
6. In a small blender, blend the lemon juice, white wine vinegar, remaining dill and parsley, olive oil, Greek yogurt, sea salt, and garlic for about 30 seconds. 
7. Pour the dressing over the salad and toss well. 
8. Serve it in a lightly air-fried Atoria’s Traditional Pita Pocket.

NUTRITION

Serving Size: 2 Servings

 

DID YOU MAKE THIS RECIPE?

Tag @atoriasfamilybakery on Instagram