What are the main ingredients in Beef Mince Pita Pockets?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Beef Mince Pita Pockets?

Calories: 1009, Carbs: 76 grams, Fat: grams, Protein: 44.5 grams, Sugar: 14.9 grams, Salt: 819 grams

How do I prepare Beef Mince Pita Pockets?

STUFFED FULL OF DELICIOUSNESS: Stuff each pita pocket with some of the carrot slaw, the shredded green leaves, the tomato rounds, the drained feta, the toasted almond slivers, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy! DINNER’S ALMOST DONE: Return the pan to a medium heat. When hot, warm the pitas for 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut the heated pitas in half and open each half to form a pocket. IN A NUTSHELL: While the mince is frying, place the slivered almonds in a pan over medium heat. Toast for 2-4 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. MAKE MINCEMEAT OF THIS RECIPE: Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes until browned, shifting occasionally. Season to taste. GO FOR THE YOGHURT: In a small bowl, combine the yoghurt, the harissa paste (to taste), and seasoning. Loosen with water at 5ml increments until drizzling consistency. Set aside. ROOTING FOR YOU: In a bowl, combine the julienne carrot, the lemon juice, ½ the chopped mint, a sweetener of choice (to taste), and seasoning. Set aside.

What should be prepared from my kitchen to make Beef Mince Pita Pockets?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Beef Mince Pita Pockets

Name: Beef Mince Pita Pockets
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

A minty carrot slaw for crunch, tangy tomato rounds, salty feta, browned beef mince, toasted almond slivers & fresh greens all combine to make the perfectly stuffed pita pockets. Once you’ve drizzled over the harissa yoghurt, you won’t be able to wait to take the first bite!

Beef Mince Pita Pockets

with harissa yoghurt & minty carrot slaw

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Danish-style Feta
Free-Range Beef Mince
Fresh Mint
Green Leaves
Julienne Carrots
Lemon Jucie
Lemon Juice
Low Fat Plain Yoghurt
Pesto Princess Harissa Paste
Pita Bread
Pita Breads
Red Onion
Slivered Almonds
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

ROOTING FOR YOU
In a bowl, combine the julienne carrot, the lemon juice, ½ the chopped mint, a sweetener of choice (to taste), and seasoning. Set aside.
GO FOR THE YOGHURT
In a small bowl, combine the yoghurt, the harissa paste (to taste), and seasoning. Loosen with water at 5ml increments until drizzling consistency. Set aside.
MAKE MINCEMEAT OF THIS RECIPE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 3-4 minutes until browned, shifting occasionally. Season to taste.
IN A NUTSHELL
While the mince is frying, place the slivered almonds in a pan over medium heat. Toast for 2-4 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
DINNER’S ALMOST DONE
Return the pan to a medium heat. When hot, warm the pita for 30-60 seconds per side until heated through and lightly toasted. Cut the heated pita in half and open each half to form a pocket.
STUFFED FULL OF DELICIOUSNESS
Stuff each pita pocket with some of the carrot slaw, the shredded green leaves, the tomato rounds, the drained feta, the toasted almond slivers, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy!

Julienne Carrots - 75g
Lemon Jucie - 15ml
Fresh Mint - 4g
Low Fat Plain Yoghurt - 50ml
Pesto Princess Harissa Paste - 7,5ml
Red Onion - 1
Free-range Beef Mince - 150g
Slivered Almonds - 10g
Pita Bread - 1
Green Leaves - 20g
Tomato - 1
Danish-style Feta - 30g

Download the Recipe

Serves 2

ROOTING FOR YOU
In a bowl, combine the julienne carrot, the lemon juice, ½ the chopped mint, a sweetener of choice (to taste), and seasoning. Set aside.
GO FOR THE YOGHURT
In a small bowl, combine the yoghurt, the harissa paste (to taste), and seasoning. Loosen with water at 5ml increments until drizzling consistency. Set aside.
MAKE MINCEMEAT OF THIS RECIPE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes until browned, shifting occasionally. Season to taste.
IN A NUTSHELL
While the mince is frying, place the slivered almonds in a pan over medium heat. Toast for 2-4 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
DINNER’S ALMOST DONE
Return the pan to a medium heat. When hot, warm the pitas for 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut the heated pitas in half and open each half to form a pocket.
STUFFED FULL OF DELICIOUSNESS
Stuff each pita pocket with some of the carrot slaw, the shredded green leaves, the tomato rounds, the drained feta, the toasted almond slivers, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy!

Julienne Carrots - 150g
Lemon Juice - 30ml
Fresh Mint - 8g
Low Fat Plain Yoghurt - 100ml
Pesto Princess Harissa Paste - 15ml
Red Onion - 1
Free-range Beef Mince - 300g
Slivered Almonds - 20g
Pita Breads - 2
Green Leaves - 40g
Tomato - 1
Danish-style Feta - 60g

Download the Recipe

Serves 3

ROOTING FOR YOU
In a bowl, combine the julienne carrot, the lemon juice, ½ the chopped mint, a sweetener of choice (to taste), and seasoning. Set aside.
GO FOR THE YOGHURT
In a small bowl, combine the yoghurt, the harissa paste (to taste), and seasoning. Loosen with water at 5ml increments until drizzling consistency. Set aside.
MAKE MINCEMEAT OF THIS RECIPE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes until browned, shifting occasionally. Season to taste.
IN A NUTSHELL
While the mince is frying, place the slivered almonds in a pan over medium heat. Toast for 2-4 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
DINNER’S ALMOST DONE
Return the pan to a medium heat. When hot, warm the pitas for 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut the heated pitas in half and open each half to form a pocket.
STUFFED FULL OF DELICIOUSNESS
Stuff each pita pocket with some of the carrot slaw, the shredded green leaves, the tomato rounds, the drained feta, the toasted almond slivers, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy!

Julienne Carrots - 225g
Lemon Juice - 45ml
Fresh Mint - 12g
Low Fat Plain Yoghurt - 150ml
Pesto Princess Harissa Paste - 22,5ml
Red Onion - 1
Free-range Beef Mince - 450g
Slivered Almonds - 30g
Pita Breads - 3
Green Leaves - 60g
Tomatoes - 2
Danish-style Feta - 90g

Download the Recipe

Serves 4

ROOTING FOR YOU
In a bowl, combine the julienne carrot, the lemon juice, ½ the chopped mint, a sweetener of choice (to taste), and seasoning. Set aside.
GO FOR THE YOGHURT
In a small bowl, combine the yoghurt, the harissa paste (to taste), and seasoning. Loosen with water at 5ml increments until drizzling consistency. Set aside.
MAKE MINCEMEAT OF THIS RECIPE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 5-6 minutes until browned, shifting occasionally. Season to taste.
IN A NUTSHELL
While the mince is frying, place the slivered almonds in a pan over medium heat. Toast for 2-4 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
DINNER’S ALMOST DONE
Return the pan to a medium heat. When hot, warm the pitas for 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut the heated pitas in half and open each half to form a pocket.
STUFFED FULL OF DELICIOUSNESS
Stuff each pita pocket with some of the carrot slaw, the shredded green leaves, the tomato rounds, the drained feta, the toasted almond slivers, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy!