Steak panzanella salad with roasted lemons

• lemon↗1large unwaxed

  cut into thin rounds, then halved

• olive oil↗2 ½ tbsp tbsp
• za'atar1 tbsp tbsp
• pitta breads2

  torn into pieces

• leftover cooked bavette steak200g g

  thinly sliced

• mixed tomatoes↗600g g

  smaller ones left whole, larger ones halved or cut into wedges

• feta↗100g g

  crumbled

• cucumber↗½

  halved and sliced

• red onion↗1

  finely chopped

• Kalamata olives↗100g g

  stoned and roughly chopped

• mint↗small pack

  leaves picked and roughly chopped

• extra virgin olive oil↗

  for drizzling

Step-by-step instructions

1. 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. 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. 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. 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. 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.