Roasted spiced elk pitas with tomato mint salad

This pita recipe has flavours reminiscent of the Mediterranean. For optimal results use the best tomatoes you can find.

2 tablespoons honey
1 tablespoon olive oil
1 tablespoon finely grated lemon zest
2 teaspoons ground cumin
1 teaspoon crushed dried chilies
4 garlic cloves, minced
salt and freshly ground pepper
1 1/2 lbs (750g) elk round roast
6 or 8 large pita bread
1 cup plain yogurt (5% milk fat)

4 large vine-ripened tomatoes, chopped
19 oz (540ml) can of chick peas, rinsed and drained
1/2 cup thinly sliced red onion
1/4 cup chopped fresh mint
2 tablespoons lemon juice
1 teaspoon ground cumin
salt and freshly ground pepper
olive oil, for drizzling, optional
lemon wedges for serving, optional

Preheat oven to 450°F (220°C). Grease a wire rack and place inside a roasting pan. Combine honey, oil, zest, cumin, chilies, garlic, salt and pepper in a medium dish. Add the elk and turn to coat in mixture. Cover and marinate in fridge for 1 hour or overnight if time permits. Let elk stand for 1 hour at room temperature before roasting. Place elk in prepared pan. Roast in preheated oven for 15 minutes. Reduce oven temperature to 350°F (180°C). Bake a further 20 to 25 minutes or until medium-rare. Cover and let stand for 10 minutes before carving into thin slices.

Heat pita bread in oven or frying pan until warm. Spread pita bread with yogurt, top with elk and tomato salad. Drizzle with oil and serve with lemon wedges if desired.

To make the tomato salad, combine all ingredients in medium bowl. Serves 6 to 8.


Recipes featured on food show Simple, Fresh, Delicious with Lovoni Walker.


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