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Submitted by Lisa Keys
The freshest herb and whole grain salad alongside grilled portobellos fill warm pitas and topped with a flavorful yogurt-feta dressing will remind you of warm Mediterranean days.
1/2 cup extra-virgin olive oil
6 large garlic cloves, halved
2 fresh bay leaves
2 sprigs fresh thyme
1 and 1/2 cups cooked farro
1/2 cup canned garbanzo beans, drained, rinsed
1 small cucumber, peeled, seeded, diced
1/2 cup grape tomatoes, halved
2 scallions, thinly sliced
1/4 cup finely chopped fresh flat leaf parsley
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lemon juice
3/4 teaspoon freshly ground pepper, divided
4 large portobello mushrooms, stems and gills removed
1/2 teaspoon kosher salt
3 (5-inch) pita breads
2 tablespoons olive oil
1 cup Greek yogurt
1/4 cup crumbled feta cheese
In a small saucepan over medium-low heat, combine the olive oil, garlic, bay leaves and thyme. Cook 15 to 18 minutes or until garlic is tender and just slightly golden. Let cool to room temperature.
In large bowl, toss farro, garbanzo beans, cucumber, tomatoes, scallions, parsley and mint with lemon juice, 1/4-cup of garlic-herb oil and 1/4 teaspoon pepper. Toss mushrooms with remaining 1/4 cup of garlic-herb oil; let stand 5 minutes.
Heat grill to medium. Sprinkle mushrooms with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Grill mushrooms, 2 minutes per side, or until tender. Transfer mushrooms to cutting surface; cut into 4 to 6 slices.
Brush both sides of pitas with olive oil; grill pitas, one minute per side. Transfer to cutting surface; cut each pita into 2 wedges.
In small serving bowl, combine yogurt, feta and 1/4 teaspoon of pepper; blend well.
Fill pitas with farro salad and mushrooms. Top with feta-yogurt sauce.
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