| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Sainsbury8 | 4 | Servings |
INGREDIENTS
| 1 | Green chilli | |
| 2 | Tomatoes, de-seeded and | |
| diced | ||
| finely | ||
| 1 | Onion, diced finely | |
| 1 | T | White wine vinegar |
| 1 | T | Chopped fresh coriander |
| 1 | T | Polyunsaturated oil |
| 1 | Onion, chopped | |
| 1 | Green pepper, de-seeded and | |
| chopped | ||
| 450 | g | Lean rump steak, sliced very |
| thinly | ||
| 15oz | ||
| 1 | t | Ground cumin |
| 1 | T | Lemon juice |
| Pepper | ||
| 150 | g | Greek-style yogurt, 5oz |
| 8 | Chappatis or tortillas |
INSTRUCTIONS
Cut the ends off the chilli, slice it lengthways in half and remove the seeds. Slice the chilli thinly and mix it with the tomatoes, onion, vinegar and coriander. Spoon into a serving bowl. Pre-heat the oven to Gas Mark 4/180øC/350øF. Wrap the chappatis/tortillas in foil and heat in the oven for 5-10 minutes or until warmed through. Meanwhile, to make the fajitas, heat the oil in a wok or large frying-pan and stir-fry the onion and green pepper over a high heat for 5 minutes or until soft but not brown. Add the beef and cook for a further 5 minutes. Add the cumin and lemon juice, season with pepper, stir and cook for a further minute. Transfer on to a warmed serving dish. You can top your chappati/tortilla with some of the fajitas, a little pico de gallo and a spoonful of yogurt and then roll it up. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 68
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 1.9mg
Sodium: 194mg
Potassium: 324.7mg
Carbohydrates: 10g
Fiber: 3.5g
Sugar: 3.6g
Protein: 6.8g