Fresh Pita stuffed with Scout Trout and Crunchy Summer Vegetables
serves 2 people as a generous lunch
This is a ridiculously easy recipe and I highly recommend having a few cans of Scout Trout on hand as you will want to dig into this one a few times a month. Eat this standing over the sink.
1 tin of Scout Trout
½ cup of each: cucumber, avocado, tomato, romaine lettuce, radishes, alfalfa sprouts
¼ cup of each: basil, mint, flat leaf parsley, lovage
¼ cup of feta
Chop all your crunchy veggies into bite sized pieces and set aside in small dishes.
Drain trout and reserve the liquid.
Pluck fresh herbs into a small bowl and reserve.
Warm a pita until it’s just soft, cut in half and stuff well with all the crunchy veg, trout and fresh herbs.
Drizzle the reserved oil on top with a few crumbles of feta cheese.