A low fat option for the week.
|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|
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