This recipe is much easier than what it appears to be. I start with the pita bread, which is the best fresh but you can make it one day ahead and warm it up. The tahini dressing can be prepared one day ahead. And the jackfruit is super easy and quick to make. I love this sandwich for lunch during the summer time, it takes me back in time when I traveled to Greece.

• 1 can jackfruit, drained and rinsed
• Spice mix: 1 teaspoon oregano, 1 teaspoon thyme, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper.
• 1/3 cup vegetable stock
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon tomato paste
• 1 tablespoon sodium reduced tamari

• 4 pita breads, warmed
• romaine lettuce, cucumber, tomatoes, red onion
• Tahini dressing

Cut the jackfruit into 1/2 inch pieces, and mash with a potato masher. In a cast iron pan heat up 2 tablespoons vegetable oil, add the jackfruit, spice mix and cook for about 20 minutes, stirring occasionally, until the jackfruit caramelizes.

Add the stock, lemon juice, tomato paste and tamari, and simmer for another 10 minutes.

Top each pita bread with vegetables, jackfruit and drizzle with tahini dressing.

Pita Bread

• 100g water
• 5g sugar
• 5g dry yeast
• 214g All-purpose flour
• 12g olive oil
• 5g salt

Warm water to about 100F. Combine all other ingredients, and add water, mix with hands until dough forms, and keep needing until soft and not sticking, about 6 minutes. Transfer the dough to a lightly oiled bowl, and brush additional oil over the surface, cover tightly and let the dough rest until it doubled in size.

Divide the dough into 4 pieces, and form into small balls, moist with cooking spray and lightly cover with plastic wrap. Rest for 30 minutes.

Roll out into pita shape rounds and rest for another 30 minutes. Cook in a cast iron pan with a bit of oil, until the pita bread puffs up and flip over to cook the other side until lightly brown.

Tahini Dressing

• 1/2 cup Tahini
• 1/4 cup fresh lemon juice
• 1 teaspoon English mustard
• 3 tablespoons water
• 1 garlic clove, mashed
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt

Combine all ingredients together, whisk until smooth and creamy. (you can use blender). And store in an airtight container for 3-5 days.