Steak panzanella salad with roasted lemons

Bavette with sharp, sweet roasted lemons and crisp, spiced pitta bread makes a hearty meal that will satisfy even salad-phobics

Nutrition: per serving

NutrientUnit

kcal444

fat24g

saturates8g

carbs29g

sugars9g

fibre5g

protein24g

salt1.9g

Ingredients

1large unwaxed lemon , cut into thin rounds, then halved
2 ½ tbsp olive oil
1 tbsp za'atar
2 pitta breads , torn into pieces
200g leftover cooked bavette steak , thinly sliced
600g mixed tomatoes , smaller ones left whole, larger ones halved or cut into wedges
100g feta , crumbled
½ cucumber , halved and sliced
1 red onion , finely chopped
100g Kalamata olives , stoned and roughly chopped
small pack mint , leaves picked and roughly chopped
extra virgin olive oil , for drizzling

Method

STEP 1
Heat oven to 200C/180C fan/ gas 6. Put the lemon slices on a baking sheet lined with baking parchment. Drizzle over 1 /2 tbsp oil and put in the oven on the highest shelf to roast for 15-20 mins, until the lemon has released its natural sugars and the peel has softened and begun to caramelise. Keep an eye on them – you may need to turn the tray so that they cook evenly.
STEP 2
Meanwhile, mix together the remaining oil and za’atar in a bowl, then toss in the pitta and use your hands to coat in the spiced oil. Spread out on a baking tray and roast for 15-20 mins until crisp and golden.
STEP 3
About 5 mins before the lemons are ready, wrap the bavette in a foil parcel and put in the oven alongside the pitta bread to warm through.
STEP 4
Mix all the other salad ingredients together in a large bowl. Add a drizzle of extra virgin olive oil and season with black pepper and a little sea salt (the olives and feta will add salt so you shouldn’t need much).
STEP 5
Add the lemons, spiced pitta and warmed bavette. Mix everything together with your hands, then divide between plates or serve sharing-style on a large platter.