Steak Panzanella Salad with Roasted Lemons

Name: Steak Panzanella Salad with Roasted Lemons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2.5 tbsp Olive Oil, Plus a little extra for drizzling; 0.5 Cucumber, halved and sliced; 1 tbsp Za'atar; 2 Pitta Breads, torn into pieces; 450g Large mixed tomatoes, halved or cut into wedges; 1 Lemon, cut into thin rounds, then halved; 1 Red Onion, finely chopped; small pack Mint, leaves picked and roughly chopped; 200g Steak; 100g Kalamata Olives, roughly chopped; 100g Feta, crumbled; Maldon Salt, to taste; 250g Small mixed tomatoes, left whole

Beef

4.4

15m prep time

35m total time

Easy level

13 ingredients

Steak Panzanella Salad with Roasted Lemons recipe by Cherrypick

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

Method

Based on 4 servings, adjust as needed.

Step 1

Heat oven to 200C/180C fan/ gas 6. Put the lemon slices on a baking sheet lined with baking parchment. Drizzle over a little 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

Pan fry the steak for 2 mins on each side for rare (longer if you want it medium). Set aside to rest for a few minutes, then slice.

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 steak. Mix everything together with your hands, then divide between plates or serve sharing-style on a large platter.

Ingredients
Based on 4 servings

2.5 tbsp Olive Oil, Plus a little extra for drizzling 1 x Sainsbury's Olive Oil, Extra Virgin 250ml
0.5 Cucumber, halved and sliced 1 x Sainsbury's Whole Cucumber
1 tbsp Za'atar 1 x Sainsbury's Zaatar, Inspired to Cook 35g
2 Pitta Breads, torn into pieces 1 x Sainsbury's White Pittas x6
450g Large mixed tomatoes, halved or cut into wedges 1 x Sainsbury's Large Vine Tomatoes 500g
1 Lemon, cut into thin rounds, then halved 1 x Sainsbury's Lemons
1 Red Onion, finely chopped 1 x Sainsbury's Red Onions Loose
small pack Mint, leaves picked and roughly chopped 1 x Sainsbury's Fresh Packed Mint 30g
200g Steak 1 x Sainsbury's British or Irish 21 Day Matured Rump Steak 225g
100g Kalamata Olives, roughly chopped 1 x Sainsbury's Pitted Greek Kalamata Olives 335g (170g*)
100g Feta, crumbled 1 x Sainsbury's Greek Feta Cheese 200g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
250g Small mixed tomatoes, left whole 1 x Sainsbury's Best of British Tomatoes, Taste the Difference 250g