- <p>As a Greek meze with feta, yoghurt, hummus, chilli flakes and sweet potato fries</p>
- Serves 6
- Preparation time 15 mins
- Cooking time 30 - 35 minutes
- 600g Roast Rump beef slices
- For yoghurt dressing
150g Greek yoghurt - juice of 1 lemon
- 25ml olive oil
- 1 level tsp chilli powder
- 1 level tsp paprika
- sea salt and ground black pepper
- 2 large avocados
- 500g frozen sweet potato fries
- 2 red onions, sliced
- 150g washed, baby spinach leaves
- 200g feta cheese, cubed
- 200g tub hummus
- 6 large flatbreads or pittas ot tortillas
- Mix the yoghurt with the ½ the lemon juice, olive oil, chilli powder and paprika. Season with a little salt and pepper and mix well.
- Halve the avocados and remove the stones – scoop out the flesh and slice thinly – then gently toss in the remaining lemon juice
- Cook the sweet potato fries as per the on-pack instructions
- Sauté the red onions in a little olive oil until starting to soften
- Warm the flatbreads as per on-pack instructions
- Serve the flatbreads with the avocado, red onions, spinach and feta, yoghurt dressing and hummus for people to make up their own wraps – serve the sweet potato fries on the side.
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Large Rump Roast£25.50
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