Stuffed Flatbreads with Spiced Beef and Almonds

Heat a large frypan on high heat. Add the oil and beef mince. Cook for 3 minutes whilst breaking apart the beef with a wooden spoon. Turn the heat to medium and add the Beerenberg African Spice Taka Tala Sauce & Marinade and a large pinch of salt. Stir to combine before cooking for a further 5 minutes. Once the beef is cooked through, remove from the heat.

Slice a small slit along the top of each pita pocket and gently open to create a pocket. Add the rocket, almonds, and pomegranate seeds to the inside of each pocket. Top with the Taka Tala beef to serve.