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.

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.

You Can Read Here : https://www.bbcgoodfood.com/recipes/steak-panzanella-salad-roasted-lemons

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