These pittas will certainly fill the gap in the hunger department. For the autumn thinly sliced pork fillet slices are very tasty in the pitas served with a mustard dressing and sautéed leeks.
For the salad
½ cucumber, peeled and sliced into ribbons
8 cherry tomatoes, sliced in half
1 lemon, juice, retain a little to drizzle over the avocado
4 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp chopped rosemary
1 tbsp extra virgin olive oil
300g beef sirloin
50g rocket leaves or any of your favourite salad leaves
1 ripe avocado, peeled, stone removed, and cut into dice
4 pitta breads, warmed and sliced open
Salt and freshly ground black pepper
Sour cream, to serve
- To prepare the salad, place the cucumber ribbons and tomatoes into a bowl. Whisk the lemon juice and olive oil together and pour a little over the salad.
- Mix the cumin, rosemary and olive oil together and brush over the slices of beef. Allow to marinade for 10 minutes. Heat a large heavy based frying pan with extra virgin oil of a high heat. Using a pair of tongs, place the beef into the frying pan and sear on all sides and cook for 3 to 4 minutes depending on how you like your steak. 2 to 3 minutes for medium rare and 4 to 5 minutes for well done are the guide lines. Sprinkle with a little salt and freshly ground black pepper.
- Remove the beef from the pan, cover and set aside to rest for 5 minutes. Slice into strips about 2cm wide.
- Spoon some of the avocado into the pittas, slide the steak in and pack with the cucumber salad, add rocket leaves and the remaining avocado. Serve with sour cream.