Seared Beef & Fetta Pita Pockets
with Sweet Potato Fries & Herby Mayo
- Eggs
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Milk
If you can’t tell, we’re loving pita pockets and this flavour combo is a winner! Sear tender beef strips, then fill warm pitas with dill-parsley mayo, fresh salad leaves, juicy beef and fetta cubes. Super simple, super delicious. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
250 g
Beef Strips
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Mixed Salad Leaves
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
2
Sweet Potato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet 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 fries between two trays.
Little cooks: Help toss the fries!
• When the fries have 5 minutes remaining, place pita bread directly on a wire rack in the oven.
• Bake until heated through, 2-3 minutes.
• Meanwhile, heat a drizzle of olive oil in a large frying pan over high heat.
• When oil is hot, cook beef strips, tossing, until browned and cooked through, 1-2 minutes.
• Season to taste with salt and pepper.
TIP: Cooking the beef strips in batches over high heat helps it stay tender.
• In a medium bowl, toss mixed salad leaves with a drizzle of vinegar and olive oil.
• Halve pita bread and spread with dill & parsley mayonnaise. Fill with salad leaves and beef strips, then crumble over fetta cubes.
• Drizzle with remaining mayonnaise. Serve with sweet potato fries. Enjoy!
Little cooks: Take the lead and help assemble the pita pockets!
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.
