Fresh Pita Stuffed with Scout's Trout and Crunchy Summer Vegetables

Recipe by
Chef Charlotte Langley

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.

Cook time: 15-20 minutes of prep and assembly time
Difficulty: 1/5
Serves: 2 people as a generous lunch

RAINBOW TROUT 3-PACK

$29.99 + free shipping

Ingredients:

1 tin of Scouts’ 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

1 Pita

Cooking Instructions:

1. Chop all your crunchy veggies into bite sized pieces and set aside in small dishes.

2. Drain trout and reserve the liquid.

3. Pluck fresh herbs into a small bowl and reserve.

4. Warm a pita until it’s just soft, cut in half and stuff well with all the crunchy veg, trout and fresh herbs.

5. Drizzle the reserved oil on top with a few crumbles of feta cheese.