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
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
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.
Prepare the black bean patties according to package instructions; fan out in the center of the board.
Sauté the mushrooms and peas. Put them in a small bowl and place on the board.
Add the Manchego to the baking sheet.
Put the feta dressing, olives, pepperoncini, and hot sauce into small bowls; add to the baking sheet.
Tuck in the mini peppers, spring salad mix, microgreens, radish, carrots, blueberries, and dried apricots.
Sprinkle the patties with the steak salt.
Garnish with the fresh mint and cilantro.