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Cheese steaks & quinoa fattoush

With griddled Alfresco cheese steaks, toasted pitta pieces, grains, tomatoes, dill and mint, this Middle Eastern-inspired salad makes a speedy and satisfying lunch for four.

2 brown pittas, torn into pieces

5 tbsp olive oil

2 lemons, juiced

1 garlic clove, crushed

1 pack of Alfresco Cheese Steaks

250g microwavable pouch quinoa

350g medium tomatoes quartered

1 large cucumber, halved, deseeded and sliced

4 spring onions sliced

½ small bunch chopped mint

½ small bunch dill, roughly chopped

Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.

Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the Alfresco cheese steaks on each side or until lightly golden.

Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with Alfresco cheese steaks, pitta and remaining herbs.

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