Delicious recipe for golden toasted Pita topped with Steak Mince and fresh Parsley, served with a fresh, zesty Salad
1 red onion
4 tspRas-el-hanout Spice
500g steak mince
1 sachet tomato paste
1 tsp red wine vinegar
1 tsp wholegrain mustard
2 tbsp olive oil (for the dressing)
20g fresh parsley – pick off leaves & chop roughly
2 tomatoes – dice (½ cm)
4 sticks celery – slice thinly at an angle
4 pita breads
60g grated mozzarella
2 cloves garlic – peel, grate finely & chop
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Red onion: Dice HALF the red onion (½ cm) and slice the REST thinly (½ cm).
Cucumber: Dice the cucumber, here’s how: cut the ends off the cucumber then slice in half lengthways, scrape out the seeds with a teaspoon. Then dice the cucumber in ½ cm cubes.
Lemon: Using the fine side of the box grater, grate the peel of the lemon to create zest. Then cut in half and juice. Set aside.
Steak mince: Place a large frying pan on medium-high heat and add a knob of butter. When the butter has melted add the DICED red onion and cook with a little salt for 5 minutes. Add the Ras-el-hanout Spice and cook for another 30 seconds before adding the steak mince. Cook for 3-4 minutes, breaking the steak mince up with a spoon as it cooks. Add the tomato paste, garlic and season with salt and pepper, cook for another minute until the steak mince is golden and cooked through. Mix in the red wine vinegar.
Dressing: Mix together the wholegrain mustard, lemon zest and lemon juice (1 tbsp for 4, ½ tbsp for 2). Whisk in the olive oil (see quantity above), season with salt and pepper and mix in HALF the parsley.
Salad: Mix together the cucumber, tomatoes, SLICED red onion and celery. Add the dressing and mix through.
Pita: Place the pita breads on an oven rack and toast for 3 minutes until golden. Remove from the oven. If the pita has puffed up, pierce with a knife to deflate (be careful of the hot steam). Spread with butter and sprinkle over the grated mozzarella. Place back in the oven and toast for 1-2 minutes until the cheese has melted.
Serve the toasted pita topped with the steak mince and sprinkle over the REST of the parsley. Serve the salad on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.