1. Combine yoghurt with crushed garlic (use a small clove), 1-2 tbsp chopped parsley and 1 tsp cumin. Season with salt and pepper.

2. Grate (or julienne) carrots, shred lettuce and slice tomatoes. Arrange on a serving platter or toss together (see notes). Place at the table.

3. Slice red onion and capsicum, set aside.

4. Rub scallopini with 1 tbsp oil, 1 tsp cumin, salt and pepper. Heat a large frypan over high heat and cook scallopini for 1 minute on each side, or until cooked to your liking (see notes). Set aside on a chopping board. Keep pan over medium heat.

5. Add 1 tbsp oil and 1 tbsp butter to pan along with onion and capsicum. Cook, stirring, for 2-3 minutes, or until softened. Season with salt and pepper to taste.

6. Slice steaks as desired. Serve at the table with flatbreads, vegetables and sauce.

Notes:
Dress the leaves or salad with 1 tbsp olive oil and 1/2 tbsp white vine vinegar.

Make sure your frypan is very hot prior to adding scallopini to cook. This is to ensure they brown and do not stew in the pan.

Gluten friendly option - bread is replaced with GF wraps.

Natural yoghurt 1/3 tub
garlic 1 clove
Parsley 1/2 bunch
carrots 2
Iceberg lettuce 1/2
Tomatoes 2
Red onion 1
Red capsicum 2
Beef scallopini 10-pack
Lebanese flatbreads 1 packet

From your pantry:
oil + butter (for cooking), salt, pepper, ground cumin