Pita with Steak Haché, Roasted Vegetables and Chili-Labneh Dip
and a fresh salad
This recipe provides 253 grams of vegetables per portion.
Tags:
High Protein
•Quick & Healthy
•Extra Veggies
Allergens:
Ei
•Melk (inclusief lactose)
•Tarwe
•Gluten
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
½ piece
Courgette
½ piece
Romano pepper
½ sachet(s)
Peruvian-style spice mix
½ sachet(s)
Sweet chili sauce
60 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
¼ head
Butter lettuce
2 piece
Wholewheat pita bread
(Contains: Tarwe, Gluten)
½ piece
Red onion
1 piece
Steak haché
(May be present: Soja, Gluten, Melk (inclusief lactose), Ei, Mosterd, Selderij)
25 g
Feta
(Contains: Melk (inclusief lactose))
Not included in your delivery
¾ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
¾ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3346 kJ
Calories800 kcal
Fat42.6 g
Saturated Fat10.9 g
Carbohydrate57.1 g
Sugar15.2 g
Dietary Fiber13.3 g
Protein40.7 g
Salt3.6 g
Potassium374.3 mg
Calcium73.4 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Salad Bowl
•Small Bowl
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C.
- Cut the courgette into 1cm slices and cut the Romano pepper into thin strips.
- Spread the courgette and pepper over a parchment-lined baking sheet. Mix with the Peruvian-style spices and two thirds of the olive oil, then season with salt and pepper to taste.
- Roast the courgette and pepper for 12 - 17 minutes in the oven.
2
- In a small bowl, mix the sweet chili sauce with the labneh. Season with salt and pepper to taste.
- In a salad bowl, mix the extra virgin olive oil with the balsamic vinegar (see pantry for amounts). Season with salt and pepper to taste.
- Cut the butter lettuce into thin strips. Add it to the salad bowl and mix with the dressing.
- Sprinkle some water onto the pitas, then bake with the veggies for the last 5 minutes.
3
- Slice the onion into half rings.
- Cut the steak haché in half through the middle, so as to make two burgers.
- Heat the rest of the olive oil in a frying pan over medium-high heat.
- Fry the onion and burgers for 1 - 2 minutes on each side.
4
- Cut the pitas open and spread the chili-labneh dip onto the inside.
- Fill the pitas with the onion, steak hache burgers, roasted veggies and butter lettuce.
- Crumble over the feta.
- Serve the rest of the butter lettuce and the veggies to the side.
