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Steak panzanella salad with roasted lemons

Steak panzanella salad with roasted lemons

A star rating of 4.5 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
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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.

Goes well with

Recipe from Good Food magazine, July 2016

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A star rating of 4.5 out of 5.6 ratings
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