Pan-Seared Steak Panzanella Salad with Roasted Lemons

The combination of a bavette, sweet, roasted lemons, and crisp, spicy pitta bread is a satisfying meal for even salad-phobics.

Nutritional Units per Serving
kcal:444
fats:24g
saturates:8g
carbs:29g
sugars:9g
fibre:5g
protein:24g
salt:1.9g
Preparation time and cooking time
Prep: 15 minutes
Cook dinner:20 minutes
Substances
1 large unwaxed, cut into thin rounds, then half
2 1/2 tbsp , torn into items
200g, thinly sliced
600g, smaller ones are left whole, larger ones are halved, or reduced into wedges
100g of crumbled
Half a sliced or halved
Finely chopped
100g, roughly chopped and stoned
Small pack of leaves that have been roughly chopped
Additional virgin olive oil for drizzling
Methodology
STEP 1
Heat oven to 200C/180C Fan/gas 6. Place the lemon slices onto a baking tray lined with parchment paper. Pour 12 tbsp of oil over the lemon slices and place them in the oven at the top shelf for 15-20 minutes until the sugars are released and the peel is softened. You’ll need to control them. It is possible that you will want to display the tray so they cook evenly.

STEP 2
Combine the remaining oil with the za’atar and toss the pitta into the bowl. Use your hands to coat the oil in the spices. Spread out on a baking sheet and roast until crisp and golden.

STEP 3
Wrap the bavette in foil and place it into the oven with the pitta to warm by about 5 minutes before the lemons.

STEP 4
Mix all of the other salad ingredients together in a large bowl. Add some extra virgin olive oil, black pepper, and sea salt. (The olives and the feta will provide salt. You don’t need much).

STEP 5
Add the pitta, lemons and bavette. Mix all the ingredients together using your hands, and then divide them between plates.


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