Fillet steak shawarma sliders

MAKES 8 MINI PITTAS

FOR THE TAHINI YOGHURT 165g tahini

1½tsp chopped garlic

120ml fresh lemon juice 1tsp sea salt

170g low-fat natural

yoghurt

4tbsp pomegranate

molasses

FOR THE MEAT FILLING 900g fillet steak (or topside or sirloin), cut into small pieces

1tsp curry powder

1tsp freshly ground

black pepper

1tsp ground coriander

1tsp ground cumin

1tsp ground turmeric

½tsp ground cardamom

1/3tsp freshly grated nutmeg 3 cloves garlic, diced

6tbsp olive oil

6tbsp white vinegar TO SERVE

8 mini pittas

Red onion, diced

Parsley, chopped

Tomatoes, diced

Pickles

Tahini yoghurt (see above)

1 First make the tahini yoghurt by combining the tahini, garlic, lemon juice and sea salt with 120ml water in a blender. Blend for 2-3min until smooth and pale white in colour. Transfer to a bowl and add the yoghurt and pomegranate molasses. Whisk until smooth, then cover and place in the fridge until needed.

2 In a large bowl, mix together all the meat filling ingredients to coat the meat with the seasonings. Heat a large frying pan over a medium heat, add the seasoned meat, and fry for 4-6min, stirring occasionally, until cooked to your liking. Season with salt.

3 Fill the pittas with the meat mixture and finish with your choice of toppings.