Puku Miti

Remove the leaves from the rosemary stalks and chop finely and put into ¼ cup of olive oil, brush the pita with the oil and sprinkle with salt, set aside for 5 minutes. When you are ready, grill them over the BBQ golden
 
Peel the cucumber and de-seed it then chop into fine chunks, add yoghurt and mint sauce, mix thoroughly then set aside and chill.
 
In a frying pan add oil, red onions and salt and sweat over low heat until soft and a little caramelized, add honey, balsamic vinegar and reduce. Remove and cool.
 
Combine together soy sauce, honey, garlic, water, and ginger and then cut the scotch fillet into steaks and cover with the marinade.  Leave for at least 1-hour minimum to marinade, stirring frequently. Put the marinated steak onto a very hot BBQ grill and sear until medium-rare. Take off the grill let it rest and then cut it into strips.
 
Grate the carrots, sliced tomatoes, crumbled feta, finely slice mushrooms, wash and dry lettuce.
 
Open the pita put a good serving of the raita on the inside of the pita then fill with a little of all the ingredients leaving the meat last to add then top with a little feta.