

Pita pockets with seared beef and beetroot and pumpkin seed salad
Ingredients
- 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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Instructions
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)
-
Calories 542cal
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Kilojoules 2264kJ
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Protein 43.2g
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Total fat 19.8g
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–Saturated fat 4.7g
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Carbohydrates 42.3g
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–Sugars 11.5g
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Dietary fibre 9.2g
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Sodium 538mg
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Calcium 171mg
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Iron 10.1mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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