We’re imagining that you are somewhere far away from the hustle and bustle of life, checking into this digital world only for a bit of foodie inspiration before heading back to the beach or to a blanket under a tree with a good book!
Lesley, our CEO, raves about these crowd-pleasing, crowd-feeding pita pockets spiked with Pesto Princess products of course 😉
We decided to try them out for ourselves and now we understand what the fuss is all about. If you’ve got friends and family visiting from afar, then Lesley’s recipe will help you serve up a feast with maximum flavour and minimal effort.
Use our recipe as inspiration and mix things up with whichever ingredients you have on hand.
You will need
300 g rump steak
½ jar Pesto Princess Harissa Paste
4 pita breads, cut in half
1 tub Pesto Princess Hummus
1 small iceberg lettuce, chopped
2 Tbsp olive oil
For the salsa
2 tomatoes, cubed
1 small red onion, cubed
½ cucumber, cubed
A small handful flat leaf parsley, roughly chopped
For the yoghurt dressing
130 g double thick yoghurt
2 Tbsp Pesto Princess Basil & Chilli Pesto
1 tsp crushed garlic
Black pepper to taste
Sea salt to taste
1. Marinade the rump steak in Pesto Princess Harissa Paste for 15 minutes at room temperature. In a large griddle pan, sear the steak for 4–5 minutes on each side (depending on thickness of the meat and how you like your steak cooked!). Allow to rest for a few minutes before slicing thinly.
2. In a medium-sized bowl, combine all of the salsa ingredients. Taste for seasoning and set aside. Likewise, combine all the yoghurt dressing incredients and season well.
3. Now build the pita pockets! Toast and slice the top off the pita breads. Spread some Pesto Princess Hummus on the inside, layer with some yoghurt dressing, lettuce, rump steak, a little salsa and repeat until the pita is full!
Food styling and photography by Michelle Parkin.
Food Assistant: Bianca Strydom