Double Garlicky Beef & Fetta Pita Pockets
with Hand-Cut Fries- Eggs
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Milk
If you can't already tell, we are absolutely loving pita pockets and think we might have hit the jackpot with this flavour combo! First, take tender beef strips and sear them up in the frying pan. Then, spread the pita with our garlic aioli, throw in some salad leaves, cooked beef and fetta cubes. it's super simple and super delicious!
Ingredients
500 g
Beef Strips
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
2
Potato
1 packet
Mixed Salad Leaves
1 packet
Fetta Cubes
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays. Little cooks: Help toss the fries!
• When the fries have 5 minutes remaining, bake pita bread directly on a wire oven rack until heated through, 2-3 minutes.
• While the pita bread is in the oven, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Season to taste. TIP: Cooking the meat in batches over high heat helps it stay tender.
• In a large bowl, combine mixed salad leaves and a drizzle of the vinegar and olive oil. • Halve pita bread and spread with some creamy pesto dressing, then fill with salad leaves and beef strips and crumble over fetta cubes. • Drizzle over remaining creamy pesto and serve with hand-cut fries. Enjoy! ELEVATE ME: If you’ve added extra ingredients to this recipe, add semi-dried tomatoes, kalamata olives and parsley to your pita bread to serve.
