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Veggie Pitas🌿

Veggie Pitas with Feta Cream & Spicy Greens by @rochellebilow

Serves 2

1 orange

1 tsp Dijon mustard

½ tsp light-tasting honey, plus more for drizzling

1 TBSP extra virgin olive oil

1 TBSP neutral oil, plus more as needed

6 ounces mushrooms, wiped clean

1 tsp shawarma seasoning or curry powder

2 whole-wheat pitas, flatbreads, or naan

2 cups GoodHealthy® Spicy Crunch radish and arugula blend

1 cup cooked whole grains (Farro, freekeh, brown rice, etc.)

1 TBSP pickled onions

¼ cup feta cream (Recipe follows)

Kosher salt and pepper, to taste

Flaky sea salt, for garnish

Zest the orange over a large mixing bowl, then cut away the skin. Working over the bowl, slice the orange into supremes, then squeeze the juice into the bowl, too. Discard the pith. Add the Dijon mustard, honey, and extra virgin olive oil. Whisk to combine (it’s okay if the orange segments break up a bit), and season to taste with salt and pepper. Set aside for now.

Heat a large, heavy skillet over medium-high heat. Once the pan is hot, add 1 TBSP the neutral oil and the mushrooms, working in two batches if you have to (do not crowd the pan). Sprinkle with the shawarma seasoning. Carefully rub the mushrooms into the oily pan, then flip and rub into the oil again, so they are coated. Let the mushrooms sear for 2-3 minutes before turning each one over. Cook for another 2-3 minutes, adding more oil if necessary, until golden-brown and crispy. Season with kosher salt and set aside.

Re-whisk the dressing to emulsify, then add the GoodHealthy® Spicy Crunch, cooked grains, mushrooms, and pickled onions. Use clean hands to toss, and season with salt and pepper.

Add a spoonful of feta cream into each pita (or on top of, if using flatbread/naan), then divide the salad between them. Add another drizzle of feta cream and another drizzle of honey. Finish with a pop of flaky sea salt.

Feta Cream

⅓ cup cup feta cheese (from a block/brick)

¼ cup whole milk

Zest of 1 lemon

1 TBSP fresh rosemary, stripped from the stem

⅛ tsp Kosher salt

Few big cracks black pepper

Add all ingredients to a food processor or high speed blender. Process until very smooth; transfer to an airtight container and store in the refrigerator.


  • Why use block feta instead of crumbled? It’s much creamier.

  • Do not salt the mushrooms until they are cooked. Adding salt before searing them pulls out moisture, which causes them to become soggy.

  • You’ll also note that the mushrooms are seared, not sautéed. Letting them have continual contact with the hot pan helps create a better golden-brown crust.

  • Pickling onions takes the edge or “bite” off. I slice them thinly and put them in a mixture of boiling water, apple cider vinegar, sugar, and salt.

  • Don’t dress the salad until you’re ready to assemble your pitas — otherwise the tender Spicy Crunch will wilt.

  • Find GoodHealthy® products at this link.

This recipe was sponsored by GoodHealthy®. All views and words are my own.


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