Make sure your steaks are at room temperature. Add them to a dish. Dollop 2 heaped tsp of pesto over the top. Season with pepper. Mix the pesto into the steaks with your fingers. Cover the dish with cling film and leave to marinate for 20 minutes (at room temperature).

Get on with your cottage cheese filling. Into a bowl, add cottage cheese, the sliced Kalamata olives and chopped sun-dried tomatoes. Squeeze in the juice of half a lemon, season with pepper and mix everything together. Cover and set aside.

Back to the steaks. Heat a griddle pan. Add your steaks to the pan. Cook for 2 minutes on each side. You want the steaks to be nice and pink in the middle.

Remove the steaks from the heat, and let them chill on a board for 3 minutes.

Slice the steaks into strips.

Make a quick salad by throwing some rocket and quartered cherry tomatoes into a bowl with a squeeze of lemon juice, salt and pepper.

Warm your pittas.

Cut the pittas open. Load them up with your cottage cheese mix, the steak, the salad, a bit more cottage cheese mix and some dollops of pesto. Take an enormous bite and enjoy!