Beef pitta pockets
11
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
These roast beef pittas get a fantastic flavour boost from chimichurri, a zingy relish made with fresh herbs and chilli.
Ingredients
White pitta bread
2 medium
Reduced Fat Houmous
90 g
Pea shoots
50 g, trimmed
Red onion
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 tablespoon(s)
Olive Oil
1 tablespoon(s)
Chilli flakes
1 tablespoon(s), level
Instructions
1
Cut the pitta breads in half and carefully separate the layers to make a pocket. Divide the houmous between them.
2
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.
3
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.
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