Colin and Joh are heading out with the caravan for a long weekend to remember. If you’re going camping this summer, then you’ll need the fuel to stay up and roast marshmallows by the campfire. Or, make these at home for the perfect al fresco family dinner. These beef pitas are quick to make, easy to serve and even easier to eat!
Ingredients
Method
Heat a large, oiled barbecue flat plate or non-stick frying pan on medium heat.
Combine beef, spices and flat-leaf parsley in a large bowl. Season.
Divide beef into six equal portions and roll into balls. Press a beef portion onto each pita, all the way to the edges. Sprinkle with buckwheat, pressing it in to secure.
Cook the pita, meat-side down, for 3–4 minutes or until the meat is cooked. Flip and cook for a further 1 minute to warm the pita through.
Top cooked pita breads with avocado, feta, pomegranate seeds, mint and lemon zest. Drizzle with lemon juice and oil to serve.
Cook’s tips
Loosely cover cooked pita bread with foil to keep it warm while you finish preparing the others.
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