INGREDIENTS
4 seeded flat breads
4 x 150g mature lean beef rump steak
100g green stoneless olives
100g low fat feta cheese
1 whole cucumber, spiralled or chopped
250g zero fat yoghurt
1 lemon, fine zest and juice
50g large or smoked garlic
Large bunch spearmint or lemon mint
Crisp salad of your choice
Beef tomato
For the flatbreads:
1/2kg plain or gluten free flour
20g dried yeast
10g rock salt, halen Mon is good
1/4 litre water or skimmed milk
splash of rapeseed oil
50g power seeds, I suggest chia and pumpkin seeds
METHOD
- Season the beef overnight with salt and cracked pepper
- Wrap the spiralled cucumber in a cloth then place in fridge overnight
- Gently sear the seasoned steaks and allow to rest
- Combine the olives with the feta cheese then place to one side
- Drain the cucmber, add the crushed garlic, yoghurt and picked mint
- Add the zest and juice of lemon
- Season then place to one side and allow the magic to happen!
- Slice the tomato, salt and drain
Flatbreads:
- Mix up, rest, rise and roll into your preferred size
- Griddle until brown on flat pan or plate BBQ
To assemble:
- Build in layers of flat bread, lettuce or salad, tomato slices, feta and olive
- Throw in steak, cook until pink (or your choice) then place on top of cheese and olives
- Top with the Tzatziki and either fold or gently roll
Enjoy!
Brought to you by 'yes' Magazine North Wales
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