Ostrich pitas with mint dressing

Ideas
4 servings Prep: 10 mins, Cooking: 10 mins By Food24
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Ingredients (11)

4 pita breads — brown ot whole-wheat
250 g ostrich — steak, sliced
5 ml Cajun spice
10 ml lemon juice — fresh
1 red pepper — small, sliced
1 yellow pepper — small, deseeded and sliced
4 spring onions — sliced
DRESSING:
150 ml yoghurt — fat free
30 ml fresh mint — finely chopped
15 ml lemon juice — fresh
lettuce — or rocket, to serve
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Method:

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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