Recipe from: 8/30/2007 12:00:00 AM

Ingredients 13
Servings 4
Time 15


  • 4
  • 25
    olive oil
  • 1
    large carrot, cut into strips
  • 2
    baby marrows, cut into strips
  • 6
    whole baby corn, cut into strips
  • 50
    mangetout, halved lengthways
  • 3
    spring onions, cut into strips
  • 350
    leftover mutton or beef, cut into strips
  • 40
    teriyaki sauce
  • 60
  • salad greens
  • tzatziki (yoghurt and cucumber dip), to serve
  • fresh coriander leaves to garnish


Preheat the oven to 180 °C. Arrange the pittas on a preheated baking tray and heat them for 10 minutes or until puffed. Cut a slit in each pitta as soon as they come out of the oven or they?ll flop and stick together. Meanwhile heat the oil in a large pan and stir-fry the carrot for 2 minutes. Add the baby marrows and stir-fry for 1 minute. Add the baby corn, mangetout and spring onions and stirfry until heated through. Add the meat strips and teriyaki sauce and stir-fry until heated through. Spread the inside of the pittas with the hummus and fill them with the meat and vegetable mixture and salad greens. Serve immediately with the tzatziki and garnished with fresh coriander.

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