Moroccan spiced beef & spinach pittas
Extra lean beef mince (5% fat), raw
Ras El Hanout Seasoning
Country Kitchen Round White Pitta
Tomato based pasta sauce
Light Feta Cheese
2 medium, cut into matchsticks
½ teaspoons, level
Lemon Juice, Fresh
10 sprig(s), handful
1 tablespoons, heaped
- Preheat the oven to 220°C, fan 200°C, gas mark 6. Heat the oil in a large nonstick frying pan over a high heat. Add the mince and cook, stirring to break up any lumps, for 3 minutes or until browned. Add the ras-el-hanout and cook, stirring, for 30 seconds or until fragrant. Stir in the spinach until just wilted.
- Put the pittas on a large baking tray. Spread with the pasta sauce, spoon over the mince and scatter over the feta. Bake for 8 minutes or until the pittas are crisp.
- Meanwhile, combine the carrots, paprika, lemon juice, coriander and currants in a large bowl. Season with salt and freshly ground black pepper. Serve the pittas topped with the carrot salad.