Quick Tzatziki & Grated Carrot Pita Pockets

Wash 150 g of raw cucumber thoroughly. Grate the cucumber using the coarse side of a box grater.

Place the grated cucumber in a fine-mesh strainer, sprinkle with 0.25 tsp of salt, and let sit for 3 minutes. Use your hands or a clean kitchen towel to squeeze out as much excess liquid as possible.

Wash, peel, and grate 100 g of raw carrots. Set aside in a small bowl.

Peel and finely mince 1 clove of raw garlic.

In a medium bowl, combine 150 g of plain Greek yogurt, the squeezed cucumber, the minced garlic, 15 ml of freshly squeezed lemon juice, 0.5 tsp of dried oregano, 15 ml of olive oil, and the remaining 0.25 tsp of salt. Stir well to create a thick tzatziki sauce.

Slice 2 pita breads in half to create 4 pockets.

Line the inside of each pita pocket with 30 g of washed and dried raw spinach leaves to create a barrier that prevents the bread from becoming soggy.

Spoon 2 tbsp of the tzatziki sauce into each pocket, then stuff with a generous handful of the grated carrots.

To pack for travel: Wrap each assembled pita pocket tightly in parchment paper or foil, then place them snuggly in an airtight lunch container. Pack any leftover tzatziki in a separate small container for dipping, and keep the lunch cool with an ice pack until ready to eat.