INGREDIENTS :

• 4 mini pita pockets


• approx. 4 ounces goat cheese


• olive oil for brushing pitas


• 1 15-ounce can artichoke hearts


• 1 cup grape tomatoes


• 1 cup pitted Kalama olives


• 2-3 tsp fresh chopped marjoram or oregano


• red pepper flakes to taste


• olive oil and lemon juice to taste


• mixed greens for four


• olive oil, lemon juice and salt for dressing greens

PROCEDURE:

Cut a little slice in the side of each mini pita pocket and spread a couple of Tbs of goat cheese inside of each one.

For the marinated topping, drain and quarter 1 15-ounce can of artichoke hearts and add those to a mixing bowl with about 1 cup of sliced grape tomatoes and 1 cup pitted kalamata olives. Drizzle in a little olive oil and squeeze in a little lemon juice and add a pinch of red pepper flakes if you like a little heat. Lastly, add 2-3 tsp of fresh chopped marjoram or oregano, Mix that up and then it's time to head out to the preheated grill.

Brush the outsides of the pita pockets with a little olive oil and then toss them right onto the hot grill. Stay with them and flip them around so they have nice grill marks on both sides and they are starting to crisp up and then it's time to eat!

Goat cheese pita salad

A nice contrast of hot grilled pita and cool refreshing salad!

HINTS:

Substitute 1/2 tsp of dried herbs for the fresh. Make sure the goat cheese is room temperature so that it's easier to spread inside the pita pockets.