Name: Beef pitta pockets
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 2 medium White Pitta Bread; 90 g Reduced Fat Houmous; 50 g Pea shoots trimmed; 0.5 small Red onion(s) thinly sliced; 5 individual Cherry Tomatoes quartered; 100 g Beef silverside, lean, roasted; 10 sprig(s), fresh Parsley, fresh leaves picked; 10 sprig(s) Coriander, fresh leaves picked; 2 clove(s) Garlic crushed; 1 tablespoons Vinegar, All Types; 1 tablespoons Olive Oil; 1 tablespoons, level Chilli flakes

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Ingredients

White Pitta Bread

2 medium

Reduced Fat Houmous

90 g

Pea shoots

50 g, trimmed

Red onion(s)

½ small, thinly sliced

Cherry Tomatoes

5 individual, quartered

Beef silverside, lean, roasted

100 g

Parsley, fresh

10 sprig(s), fresh, leaves picked

Coriander, fresh

10 sprig(s), leaves picked

Garlic

2 clove(s), crushed

Vinegar, All Types

1 tablespoons

Olive Oil

1 tablespoons

Chilli flakes

1 tablespoons, level

Instructions

Cut the pitta breads in half and carefully separate the layers to make a pocket. Divide the houmous between them.
Make the chimichurri: fi nely chop the parsley and coriander, and combine with the garlic, vinegar, oil and chilli flakes in a small bowl. Season to taste.
Toss the pea shoots, onion, tomatoes, beef and 2 tablespoons of the chimichurri together in a medium bowl. Season to taste. Divide between plates and serve with the pittas. Fill the pittas with the beef and salad before eating.

Beef pitta pockets

Ingredients

Instructions

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