Mince pita pockets
- 500g lean beef mince
- 1 can chopped Italian tomatoes
- 4 pita breads
- 1/2 cup grated reduced-fat cheese
- 3 eggs
- 4 tomatoes
- 2 carrots
- 4 cups shredded lettuce
- 4 tablespoons dip (such as gherkin dip) or salsa
Total fat 19g
Saturated fat 7g
Dietary fibre 6g
1 Preheat oven to 180°C. Brown mince in a non-stick pan for 5 minutes. Add tomatoes. Simmer for 10 minutes until liquid is reduced and mince is cooked through.
2 Cut pita breads into pockets so they can be filled with mince. Fill pockets with cooked mince and arrange on an oven tray. Top with cheese and then pop in oven for 5 minutes until cheese is melted.
3 While pita pockets are in the oven get someone to set the table. While they do that, boil eggs for 6 minutes, chop tomatoes and grate carrots.
4 In a bowl mix lettuce and carrots together. Add tomatoes. Cool eggs under cold running water then peel and slice. Add eggs to salad. Serve pita pockets with salad and dip.
Recipe supplied by Tre’ Kennard (age 10 years), winner of the 2011 Kids in the kitchen 2011 recipe competition.
Make it gluten free: Use gluten-free bread and check dip/salsa is gluten free.
Tre’ says: “This is the meal I do for my family. My mum helped me to make it the first time but now I make it all by myself. It is really yummy, so easy to make and everybody loves it.”
Hanu de Jong
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