Italian beef, tomato and zucchini salad

Feel satisfied with this flavourful and filling salad!

Serves: 4

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 tablespoons olive oil
1 tablespoon dried Italian herb mix
450g lean beef rump steak, trimmed of fat
2 zucchini/ courgettezucchiniXszucchini, summer squashX, thinly sliced lengthways
1 red onion, cut into thin wedges
4 wholemeal pita pockets
1 tablespoon balsamic vinegar
120g baby spinach leaves
2 tomatoes, thinly sliced into rounds

Instructions

Stay Awake

1 Place half the oil in a mixing bowl. Add herb mix and beef, tossing to coat.

2 Heat a barbecue chargrill or hotplate over medium-high heat. Add steak and cook for 3 minutes on each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes before thinly slicing.

3 Meanwhile, place zucchini and onion on grill or hotplate and cook for 3 minutes each side or until charred and tender. Transfer to a plate. Add pita and cook for 1 minute each side or until toasted.

4 Meanwhile, place vinegar and remaining oil in a small bowl, whisking to combine. Season with freshly ground black pepper.

5 Arrange spinach, tomatoes, zucchini, onion and beef on a platter. Serve drizzled with dressing.

HFG tip

For a money-saving, vegetarian twist on this salad try grilling slices of tempeh or haloumi, instead of steak, and finish with a squeeze of lemon.

Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1799 kJ

Protein 31.9 g

Total fat 15.7 g

Saturated fat 3.6 g

Carbohydrates 35.8 g

Sugar 9.9 g

Dietary fibre 8.3 g

Sodium 432 mg

Calcium 100 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.