| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Sainsbury8, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
Green chilli |
| 2 |
|
Tomatoes; de-seeded and diced |
|
|
; finely |
| 1 |
sm |
Onion; diced finely |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Chopped fresh coriander |
| 1 |
tb |
Polyunsaturated oil |
| 1 |
|
Onion; chopped |
| 1 |
|
Green pepper; de-seeded and |
|
|
; chopped |
| 450 |
g |
Lean rump steak; sliced very thinly |
|
|
; (15oz) |
| 1 |
ts |
Ground cumin |
| 1 |
tb |
Lemon juice |
|
|
Pepper |
| 150 |
g |
Greek-style yogurt; (5oz) |
| 8 |
|
Chappatis or tortillas |
INSTRUCTIONS
FOR THE PICO DE GALLO
FOR THE FAJITAS
TO SERVE
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 4/180°C/350°F. 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.
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