mayonnaise 1/3 cup
also works with vegan mayo
 curry1 tsp
or to taste
 mini pita6 whole
cut in halves
 fresh mint24 leaves
or more to taste
 red onion 1/4 cup
about 2 slices per pita half
 cucumber1 whole
peeled, sliced diagonally into 12 slices


Combine the mayonnaise and curry to make the curry mayo.
If desired, warm the pita bread in the oven. Cover with foil so that it stays soft.
Wash and prep the cucumber and mint. Slice the red onion.
Assemble the sandwich by adding a teaspoon of curry mayo to the pita. Close the pita to distribute the mayo on both sides or spread with the spoon. Layer in the mint, red onion, and cucumber. Voila!

Adapted from the June 1990 issue of Gourmet