Pita pockets w beef & salad

Total Time 25 minutes
Course dinner, Lunch, Main Course
Servings 4


  • 500 g beef rump steak
  • 1 tablespoon fresh thyme
  • tbsp Drizzle extra virgin olive oil
  • 1 carrot coarsely grated
  • 250 g peeled and cooked beetroots cut into matchsticks
  • 2 tbsp fresh dill chopped
  • 60 g baby rocket
  • ¼ cup pepitas/pumpkin seeds toasted
  • tbsp lemon juice
  • 100 g reduced-fat plain yoghurt
  • 2 teaspoons horseradish cream or Dijon mustard
  • 4 wholemeal pita breads halved


  • Rub beef with thyme and 1 teaspoon freshly ground black pepper. Heat 1 tablespoon oil in a frying pan over high heat. Add beef and cook for 3–4 minutes each side or until browned and cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Trim fat from beef before thinly slicing.
  • Meanwhile, place carrot, beetroot, dill, rocket, pepitas, lemon juice and remaining oil in a salad bowl, tossing to combine.
  • Place yoghurt, horseradish and 1 tablespoon water in a small bowl, mixing well to combine.
  • Add beef slices to salad, tossing to combine. Divide beef salad among pita pockets, then serve drizzled with yoghurt and horseradish sauce.


Calories: 542kcalCarbohydrates: 42gProtein: 43gFat: 20gSodium: 538mgFiber: 9gCalcium: 171mg
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