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!
Harissa Beef Mince Pita Pocket
Harissa Beef Mince Pita Pocket
with spicy yoghurt & minty carrot slaw
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Almonds
- Beef
- Carrot
- Danish-style Feta
- Free-Range Beef Mince
- Fresh Mint
- Green Leaves
- Lemon Jucie
- Lemon Juice
- Low Fat Plain Yoghurt
- Onion
- Pesto Princess Harissa Paste
- Pita Bread
- Pita Breads
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROOTING FOR YOU
In a bowl, combine the Carrot matchsticks, the lemon juice, ½ the chopped mint, a sweetener, and seasoning. Set aside.
IN A NUTSHELL
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO FOR THE YOGHURT
In a small bowl, combine the yoghurt, the harissa paste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
MAKE MINCEMEAT OF THIS RECIPE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft and translucent, 2-3 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 3-4 minutes (shifting occasionally). Season.
DINNER’S ALMOST DONE
Place a clean pan over medium heat. When hot, warm the pita until heated through and lightly toasted, 30-60 seconds per side. 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 Almonds, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy!
ROOTING FOR YOU
In a bowl, combine the Carrot matchsticks, the lemon juice, ½ the chopped mint, a sweetener, and seasoning. Set aside.
IN A NUTSHELL
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO FOR THE YOGHURT
In a small bowl, combine the yoghurt, the harissa paste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
MAKE MINCEMEAT OF THIS RECIPE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft and translucent, 2-3 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). Season
DINNER’S ALMOST DONE
Place a clean pan over medium heat. When hot, warm the pitas until heated through and lightly toasted, 30-60 seconds per side. Alternatively, pop them on a plate and heat up in the microwave, 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 Almonds, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy!
ROOTING FOR YOU
In a bowl, combine the Carrot matchsticks, the lemon juice, ½ the chopped mint, a sweetener, and seasoning. Set aside.
IN A NUTSHELL
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO FOR THE YOGHURT
In a small bowl, combine the yoghurt, the harissa paste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
MAKE MINCEMEAT OF THIS RECIPE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). Season
DINNER’S ALMOST DONE
Place a clean pan over medium heat. When hot, warm the pitas until heated through and lightly toasted, 30-60 seconds per side. Alternatively, pop them on a plate and heat up in the microwave, 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 Almonds, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy!
ROOTING FOR YOU
In a bowl, combine the Carrot matchsticks, the lemon juice, ½ the chopped mint, a sweetener, and seasoning. Set aside.
IN A NUTSHELL
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO FOR THE YOGHURT
In a small bowl, combine the yoghurt, the harissa paste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
MAKE MINCEMEAT OF THIS RECIPE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (shifting occasionally). Season
DINNER’S ALMOST DONE
Place a clean pan over medium heat. When hot, warm the pitas until heated through and lightly toasted, 30-60 seconds per side. Alternatively, pop them on a plate and heat up in the microwave, 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 Almonds, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy!
Frequently Asked Questions
What is the preparation time for Harissa Beef Mince Pita Pocket?
The preparation time for Harissa Beef Mince Pita Pocket with spicy yoghurt & minty carrot slaw is between 25 and 30 minutes.
What is the total time required to make Harissa Beef Mince Pita Pocket with spicy yoghurt & minty carrot slaw?
The total time required to make Harissa Beef Mince Pita Pocket with spicy yoghurt & minty carrot slaw is between 30 and 35 minutes.
How many servings does Harissa Beef Mince Pita Pocket provide?
4 servings
What are the main ingredients in Harissa Beef Mince Pita Pocket?
Almonds, Beef, Carrot, Danish-style Feta, Free-Range Beef Mince, Fresh Mint, Green Leaves, Lemon Jucie, Lemon Juice, Low Fat Plain Yoghurt, Onion, Pesto Princess Harissa Paste, Pita Bread, Pita Breads, Tomato, Tomatoes
What is the nutritional information of Harissa Beef Mince Pita Pocket?
Calories: 949, Carbs: 80 grams, Fat: grams, Protein: 46.6 grams, Sugar: 15.4 grams, Salt: 827 grams
How do I prepare Harissa Beef Mince Pita Pocket?
IN A NUTSHELL: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. DINNER’S ALMOST DONE: Place a clean pan over medium heat. When hot, warm the pitas until heated through and lightly toasted, 30-60 seconds per side. Alternatively, pop them on a plate and heat up in the microwave, 30-60 seconds. Cut the heated pitas in half and open each half to form a pocket. GO FOR THE YOGHURT: In a small bowl, combine the yoghurt, the harissa paste, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. ROOTING FOR YOU: In a bowl, combine the carrot matchsticks, the lemon juice, ½ the chopped mint, a sweetener, and seasoning. Set aside. 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 almonds, and the mince. Drizzle over the harissa yoghurt. Serve any remaining filling on the side. Garnish with the remaining mint. Enjoy! MAKE MINCEMEAT OF THIS RECIPE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft and translucent, 2-3 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 4-5 minutes (shifting occasionally). Season
What should be prepared from my kitchen to make Harissa Beef Mince Pita Pocket?
Almonds, Beef, Carrot, Danish-style Feta, Free-Range Beef Mince, Fresh Mint, Green Leaves, Lemon Jucie, Lemon Juice, Low Fat Plain Yoghurt, Onion, Pesto Princess Harissa Paste, Pita Bread, Pita Breads, Tomato, Tomatoes
How many calories does Harissa Beef Mince Pita Pocket have?
949 calories
How much fat content does Harissa Beef Mince Pita Pocket have?
grams
Woolies Products in this dish
