Fattoush salad with sliced steak & dukkah toasted breads

30 Min
4 People
Rating starstarstarstarstar
Middle Eastern style salad tossed with a lemon vinaigrette and served with roasted baby carrots, sliced beef steaks cooked on the barbecue along with dukkah spiced toasted flatbread on the side.

Gluten friendly option - bread is replaced with GF wraps.
1. Set oven to 220°C (see notes). Trim baby carrots (halve if needed) and toss on a lined oven tray with 1 tbsp oil, 1 tbsp dukkah, salt and pepper. Roast for 20 minutes, or until cooked to your liking.

2. Chop tomatoes, cucumber and capsicum. Shred lettuce and thinly slice spring onions. Toss salad with 2 tbsp olive oil, juice from 1/2 lemon and finely chopped parsley. Season with salt and pepper see notes).

3. Brush steaks with oil and season with salt and pepper. Cook on the barbecue or in a heated pan for 4-6 minutes on each side, or until cooked to you liking. Set aside on a plate to rest.

4. Rub each bread with oil and sprinkle with dukkah to taste. Cook in the oven for 2-3 minutes, or until crunchy.

5. Top salad with torn bread pieces and serve with sliced steaks and roasted baby carrots.

Both carrots and breads can be cooked on the barbecue if preferred over the oven.

Leave the salad and dressing separate if preferred.

Gluten friendly option - bread is replaced with GF wraps.
baby carrots 1 bunch
dukkah 1 packet (40g)

tomatoes 3
continental cucumber 1
green capsicum 1
baby cos lettuce 1
spring onions 2
lemon 1/2
parsley 1/2 packet

beef bolar blade 2x 400g

lavash bread 1 packet

From your pantry:
olive + oil (for cooking), salt, pepper