• Preheat the oven (for the pitas) to 220°C/200°C fan/gas mark 7.
• Halve and peel the onion. Thinly slice half (double for 4p).
• Mix chopped onion, vinegar, ½ tsp sugar (double for 4p) and a splash of water in a bowl. Leave to pickle.
• Trim half the cucumber (double for 4p). Quarter lengthways. Chop widthways into small pieces. 
• Trim and grate the carrot (unpeeled). Thinly slice the tomato.

TIP: Warm the pitas in the toaster if you prefer.

• Place a large pan over high heat with a drizzle of oil.
• Once hot, add the beef strips and season with cumin, salt and pepper.
• Fry until browned, 5-7 mins, shifting as they colour. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.

• To make the tzatziki, mix the yoghurt with a drizzle of oil in a bowl and stir through the cucumber. Season to taste with salt and pepper.
• In a separate bowl, mix the grated carrot and salad leaves together with a drizzle of oil and a pinch of pepper. 
• Pop the pita into the oven or toaster to warm through, 1-2 mins. 
• Drain the pickled onion.

• Slice the pita in half and carefully open the pockets.
• Serve the salad, pickled onion, tomato and beef strips in different bowls so everyone can assemble their pitas at the table.
• Finish each with a generous dollop of tzatziki.