SPICY STEAK & SALAD SOUVLAKIA

FREE Serves 2

INGREDIENTS

• 2 x 60g wholemeal tortilla wraps

• Spray oil

• 2 x 100g lean sirloin steaks, all visible fat removed and cut into strips

• A few crisp lettuce leaves, shredded

• 1 small red pepper, deseeded and chopped

• 1 small yellow pepper, deseeded and chopped

• ¼ cucumber, chopped

• 1 small ripe avocado, peeled, stoned and diced

• 1 tbsp low-fat vinaigrette dressing

• A few drops of Tabasco sauce

• Salt and freshly ground black pepper

• 4 tbsp 0% fat Greek yoghurt or tzatziki Tip: Instead of Tabasco, add some heat with sweet chilli sauce, which adds 1 Bite per tablespoon. This delicious lunch will fill you up and keep you going through the afternoon. You can vary the salad ingredients and add some tomatoes, onion or grated carrot. Anything goes!

METHOD

Wrap the tortilla wraps in some kitchen foil and heat through in the oven at 180°C, gas mark 4. Or place on a plate, cover with damp kitchen paper and heat in the microwave. Lightly spray a ridged griddle pan with oil and set over a medium to high heat. When it’s very hot, add the steak and cook, turning occasionally, for 3–5 minutes, depending on how well done you like it. Put the lettuce, peppers, cucumber and avocado in a bowl and toss in the vinaigrette. Divide the salad between the warm tortilla wraps. Add the steak and a few drops of Tabasco – not too much as it is very hot! Season with salt and pepper and roll up or fold over. Serve immediately with yoghurt or tzatziki.