Name: Ostrich pitas with mint dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 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; 150 ml yoghurt fat free; 30 ml fresh mint finely chopped; 15 ml lemon juice fresh; lettuce or rocket, to serve

Recipe Disclaimer

Tap for method

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

Tap for ingredients

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

To 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.