Pita pockets with seared beef and beetroot and pumpkin seed salad
- 600g beef rump steak
- 1 tablespoon fresh thyme
- 1½ tablespoons olive oil
- 1 large carrot, coarsely grated
- 250g peeled and cooked beetrootbeetsXs, cut into matchsticks
- 2 tablespoons chopped fresh dill
- 60g baby rocketarugulaX
- ¼ cup pumpkin seeds/pepitas, toasted
- 1½ tablespoons lemon juice
- 100g low-fat plain yoghurt
- 2 teaspoons horseradish cream or Dijon mustard
- 4 wholemeal pita pockets, halved
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1 Rub beef with thyme and 1 teaspoon freshly ground black pepper. Heat 1 tablespoon oil in a frying pan over high heat. Add beef and cook for 3–4 minutes each side or until browned and cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Trim fat from beef before thinly slicing.
2 Meanwhile, place carrot, beetroot, dill, rocket, pepitas, lemon juice and remaining oil in a salad bowl, tossing to combine.
3 Place yoghurt, horseradish and 1 tablespoon water in a small bowl, mixing well to combine.
4 Add beef slices to salad, tossing to combine. Divide beef salad among pita pockets, then serve drizzled with yoghurt and horseradish sauce.
Nutrition Info (per serve)
Total fat 19.8g
–Saturated fat 4.7g
Dietary fibre 9.2g
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