1 cup finely chopped carrot
1 cup finely chopped celery
1 cup shredded cheddar or jack cheese
3 tomatoes, cored and diced
½ cup finely chopped green onion
½ cup shelled sunflower seeds
3 hard-cooked eggs, peeled and chopped
1 or 2 ripe avocados, seeded, peeled and diced
4 pocket breads, halved
Raita Sauce (recipe follows)
Pocket Delight Vinaigrette (recipe follows)
In bowl, combine the carrot, celery, cheese, tomatoes, green onion, sunflower seeds, hard-cooked egg and avocado, tossing to mix thoroughly. To assemble the sandwiches, stuff the pocket bread halves with a portion of the filling, some alfalfa sprouts and then drizzle on either one or both of the sauces. Makes 4 servings.
POCKET DELIGHT VINAIGRETTE: In small, deep bowl, combine 1/3 cup wine vinegar, 2 teaspoons Worcestershire sauce, ½ teaspoon salt, 1 teaspoon ground cumin and 1/8 teaspoon hot pepper sauce; beat with a wire whisk to blend. Continue beating while you add ¼ cup extra-virgin olive oil and ¼ cup salad oil. Finally, stir in 1/3 cup sour cream, blend again and adjust seasonings. Chill for at least 1 hour before serving. Makes about 1 cup vinaigrette.
RAITA SAUCE: In a small bowl, combine 1 peeled, seeded and chopped cucumber, ½ cup finely chopped yellow onion, 1 cup plain yogurt, 1 cup sour cream, 2 teaspoons ground cumin and salt and pepper to taste. Chill for at least 1 hour before serving. Makes scant 2¾ cups sauce