Make lunch a special occasion with these delicious steak and root vegetable pitas. No matter the day, these are always a winner.

SERVES 4 // COOKING TIME 1 hour, 20 min

INGREDIENTS
For the steak and root veg
2 red onions, cut into wedges
2 beetroots, cubed
1 butternut, cubed
1 lemon, zest and juice
¼ cup olive oil
Salt and pepper
600 g rump steak
For the tzatziki
½ cucumber, grated, plus extra ribbons to serve
½ cup double-cream yoghurt
2 tsp lemon juice
To serve
4 pitas

METHOD
For the steak and root veg
1. Preheat oven to 200°C.
2. Toss the veggies, lemon zest and juice, and olive oil in a bowl. Arrange on a baking tray and roast for 30–40 minutes, until slightly charred.
3. Season the steak and sear in a hot pan for 2–3 minutes on each side, until brown and caramelised. Allow to rest for 5–10 minutes before cutting into strips.
For the tzatziki
1. Mix all the ingredients together and season.
To serve
1. Toast the pitas in a hot, dry pan or in the oven for 3 minutes.
2. Cut in half and fill with steak, roast veg, tzatziki and cucumber ribbons.