Ostrich pitas with mint dressing

A low fat option for the week.

Recipe from: 29 December 2015
Preparation time: 10 min
Cooking time: 10 min


  • 4
    brown or whole-wheat pita breads
  • 250
    ostrich steak, cut into slices
  • 5
    Cajun spice
  • 10
    fresh lemon juice
  • 1
    small red pepper, sliced
  • 1
    small yellow pepper, sliced
  • 4
    spring onions, sliced
  • 150
    fat-free yogurt
  • 30
    finely chopped mint
  • 15
    fresh lemon juice
  • lettuce or rocket, to serve
Servings: Change Serving



Toast the pita breads under a hot grill or on a griddle pan until warmed. Cover in foil to keep them warm.

Mix the spices and lemon juice into the ostrich strips. Spray non-stick cooking spray into a frying pan and cook the meat over high heat for about 2 minutes, or until just cooked. Remove and set aside.

Add the peppers and spring onions and sauté for a few minutes. Add the meat and heat through.
Dressing: Mix the mint and lemon juice into the yoghurt.

Cut the pita breads in half and fill with the meat and peppers, lettuce or rocket, and a spoonful of the dressing.

Words and image: Ideas magazine

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Read more on: ostrich  |  mint  |  recipes  |  pita  |  dressing


Lentil frikkadels

2016-09-26 00:00

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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