Easy As Beef Pita Pockets
with Mint Salad & Lemon Yoghurt
Calories
:
618 kcalProtein
:
46.2g proteinPreparation Time
:
15 minutesDifficulty
:
EasyVeggie
Allergens:
- Milk
- Gluten
- Wheat
- Sesame
- Eggs
- May contain traces of allergens
- Milk
Transform your dinner into a Mediterranean-style feast with these beef pockets. Stuffed with a crisp salad and drizzled in a zesty lemon yoghurt, they’re a fresh and filling way to end the day without spending hours in the kitchen. It’s a colourful, handheld dinner that proves you don't need a lot of time to pack in a lot of flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
250 g
Beef Strips
1
Baby Cos Lettuce
1
Snacking Tomatoes
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Lemon
1 packet
Mint
1 packet
Parsley
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1
Julienned Carrot
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- 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. Transfer to a plate and cover to keep warm.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
2
- Meanwhile, roughly chop baby cos lettuce.
- Halve snacking tomatoes.
- Thinly slice radish.
- In a small bowl, combine Greek-style yoghurt, half of the dukkah and a drizzle of olive oil.
3
- To a large bowl, add cos, snacking tomatoes, and radish. Pick mint leaves, then tear into the salad along with parsley. Combine with a drizzle of olive oil and vinegar. Season to taste.
- Microwave pita bread on a plate until warmed through, 1 minute.
4
- Halve pita bread and spread with garlic sauce.
- Fill with some salad and the beef, then drizzle with dukkah yoghurt and sprinkle over remaining dukkah.
- Divide beef pita pockets between plates. Serve with remaining herby salad. Enjoy!
