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 magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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