1 large unwaxed lemon, cut into thin rounds, then halved
2 ½ tbsp olive oil
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
100g feta, crumbled
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
extra virgin olive oil, for drizzling
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.
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.
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.
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).
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.