with Avo Salad & Creamy Pesto Dressing
Tonight’s adventure is all about the good stuff stuffed inside a fluffy pita pocket! Load warm pitas with succulent garlic and herb-spiced beef and a fresh cos lettuce, tomato and creamy avocado salad. Finish it all off with a drizzle of our luscious pesto dressing for a real crowd-pleasing winner.
Allergens
Utensils
Tags
Tomato
1
Cos lettuce
1
Avocado
1
Beef strips
500 g
Garlic & Herb Seasoning
1 sachet
Pita bread
4
Creamy pesto dressing
1 packet
Olive oil
1 drizzle
Honey
0.5 tbs
Vinegar
1 drizzle
• Slice tomato into thin wedges.
• Roughly chop cos lettuce.
• Slice avocado in half, scoop out flesh and roughly chop.
• Discard any liquid from beef strips packaging. In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips and garlic & herb seasoning in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
• Return all beef strips to the pan, add the honey and toss to coat.
TIP: Cooking the beef in batches over high heat helps it stay tender.
• Meanwhile, toast or grill pita bread to your liking.
• In a large bowl, combine tomato, cos and avocado with a drizzle of olive oil and vinegar. Season to taste with salt and pepper.
• Spread pita bread with some creamy pesto dressing. Top with avo salad and herby beef.
• Serve with any remaining creamy pesto dressing and salad. Enjoy!
3390
kJ
Energy (kJ)
811
kcal
Calories
71.6
g
Fat
8.9
g
of which saturates
21.5
g
Carbohydrate
10.1
g
of which sugars
4.6
g
Dietary Fibre
61.2
g
Protein
98.3
mg
Cholesterol
818
mg
Sodium
