45 min.


2 person


2 large pita pockets or wraps of choice
3 scallions, chopped
1⁄4 cup fresh mint leaves
1 tablespoon minced fresh dill
2 1⁄2 tablespoons olive oil
1 tablespoon lemon juice
4 ounces yogurt, of choice
Salt and pepper, to taste
5 garlic cloves, peeled
1 cup pitted kalamata olives
4 tablespoons chopped fresh parsley
2 tablespoons capers
1⁄2 lemon, juiced
2 tablespoons olive oil

3 roma tomatoes, diced
1 cucumber, diced
1 avocado, sliced
Plant Provisions Truffle Slices


Make yogurt mint sauce.

In a food processor, add scallions, 1 garlic clove, mint, dill, olive oil, and lemon juice. Pulse until
it's a paste. Add the yogurt, salt and pepper and pulse until just combined. Place in the fridge
until ready to use.

Make the olive tapenade.

Add 3 garlic cloves, olives, 3 tablespoons parsley, capers, lemon juice, and 1⁄2 tablespoon olive
oil to a food processor and blend until finely chopped or more if you prefer a smoother
tapenade. If you prefer a smoother tapenade, add to a blender.

Make tomato cucumber salad.

In a medium bowl, add diced tomatoes, cucumbers, 1 minced garlic clove, 2 tablespoons olive
oil, and 1 tablespoon fresh parsley, and salt to taste.

Build your sandwich.

Slather olive tapenade on bottom half of wraps or pita pockets and add a couple big spoonfuls
of the tomato cucumber salad. Next add your avocado slices and loads of Plant Provisions
Truffle slices. Drizzle on your mint yogurt sauce and serve with potato chips and a beer for the
perfect al fresco meal!