Spicy Pita Bread With Meat and Vegetables

Halve the avocado, remove the stone, and peel and dice the flesh.

Drain the beans.

Peel and finely dice the onion.

Mix the avocado and onion with the parsley and lemon juice.

Wash the rocket and leave to drain. Thinly slice the meat.

Fry in oil for about 2 minutes, a few pieces at a time.

Season with salt and pepper and add to the vegetables.

Mix together the chili sauce and stock, add to the pan to deglaze the frying juices and bring to the boil.

Simmer for 1 minute then add to the beef salad.

Warm the pita breads in a hot oven, cut open and fill with rocket and the meat salad.