Crunchy Veggie and Lentil Salad

Cut radishes and cucumber in half lengthwise. Slice each into thin halfmoons. Peel carrots, then thinly slice on a diagonal. Pick fronds from dill; discard stems. Roughly chop fronds. Cut lemon in half. TIP: Save one lemon half for dressing lentils and use other to season dressing and salad.

In a small bowl, stir together sour cream, half the dill, half the Mediterranean marinade spice, a drizzle of olive oil, and a squeeze of lemon. Season with salt and pepper. TIP: Add a splash of water, if needed, to give dressing a drizzly consistency.

Cut pita in half. Fill the pockets with remaining dill and half the feta cheese (save other half for garnish). Place on a baking sheet. Bake in oven until feta cheese is soft and pita is lightly toasted, 6-8 minutes.

In a large bowl, toss arugula with a squeeze of lemon, a drizzle of olive oil, and half the remaining Mediterranean marinade spice. Season with salt and pepper. Once lentils are done, remove from heat. Stir a drizzle of olive oil, juice of one lemon half, and remaining Mediterranean marinade spice into pot. Season with salt and pepper.