Italian beef, tomato and zucchini salad
- 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
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.
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)
Total fat 15.7g
–Saturated fat 3.6g
Dietary fibre 8.3g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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