Pita pockets with seared beef and beetroot and pumpkin seed salad

Author: Liz Macri - Recipe Writer & Editor

Photographer: Jeremy Simons

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Rich in iron, these seared beef pita pockets are full of flavour. We love the crunchy contrast of the toasted pumpkin seeds and fresh carrot to the tender beef.

Serves: 4

Time to make: 25 mins

Hands-on time: 15 mins

Ingredients

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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

Instructions

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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)

Calories 542cal

Kilojoules 2264kJ

Protein 43.2g

Total fat 19.8g

–Saturated fat 4.7g

Carbohydrates 42.3g

–Sugars 11.5g

Dietary fibre 9.2g

Sodium 538mg

Calcium 171mg

Iron 10.1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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