Beef pittas with pineapple salsa

Method

1. Heat the oil in a large, non-stick frying pan. Add the onion, celery and capsicum and cook, stirring, for 2 minutes, or until softened. Increase the heat, add the meat and cook, stirring, for 5 minutes, or until the meat changes colour. Break up any lumps with a fork.

2. Stir in the spices and tomato paste. Add the pasta sauce and 125 ml (4 fl oz/½ cup) water. Simmer and stir frequently for 8 minutes, or until cooked and slightly reduced. Stir in the kidney beans.

3. To make the pineapple salsa, peel and finely chop the pineapple. Seed and finely chop the tomatoes. Combine the salsa ingredients, reserving half of the coriander leaves for garnish.

4. Meanwhile, preheat the oven to 180°C (350°F/Gas 4). Wrap the pitta breads in foil and heat for 5 minutes, or until heated through.

5. To serve, top each pitta with the meat filling and top with the yoghurt. Sprinkle with the reserved coriander and serve with the salsa.