Steak panzanella salad with roasted lemons

Steak panzanella salad with roasted lemons

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(5 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal444
  • fat24g
  • saturates8g
  • carbs29g
  • sugars9g
  • fibre5g
  • protein24g
  • salt1.9g
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  • 1 large unwaxed lemon, cut into thin rounds, then halved



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100g feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 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



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • extra virgin olive oil, for drizzling


  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.

  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.

  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. 

  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).

  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.

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Comments, questions and tips

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6th Nov, 2017
Great flavour combinations, with the exception of the roast lemon, which various guests found to be too bitter. In terms of ratios, I always use at the very least 300g of steak and at least 3 pittas for a four person meal. The pitta chips are excellent and I always do a whole pack and snack on the remainders later!
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