PORK PITAS WITH QUICK PICKLE AND SPICED YOGHURT

4 x 180 g pork steaks
5 ml cayenne pepper
salt and freshly ground black pepper
30 ml olive oil
4 pita breads
For the quick pickle:
1 baby red cabbage, shredded
4 radishes, thinly sliced
1 Granny Smith apple, cut into matchsticks
30 ml apple cider vinegar
10 ml honey
2,5 ml red chilli flakes
salt and freshly ground black pepper
For the spiced yoghurt:
5 ml ground cumin
250 ml double cream plain yoghurt
salt and freshly ground black pepper
handful of micro herbs, to serve

Season the pork steaks with the cayenne pepper, salt and pepper.

Heat the olive oil in a frying pan over medium heat and fry the pork steaks until cooked through. Remove from pan and allow to rest for 5 minutes before slicing into strips.

Combine the ingredients for the quick pickle and allow to stand for 5 minutes.

In another bowl mix all the ingredients together for the spiced yoghurt and set aside.
Heat a griddle pan until hot and grill the pitas until lightly charred on each side.
To assemble, slice each pita in half and fill with the spiced yoghurt, some pork steak strips and a serving of quick pickle.
Top with more yoghurt and garnish with micro herbs.

Recipe posted by and photo: Melissa Ann Vermeulen