Ingredients

•          1large 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

METHOD

•          STEP 1

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.

•          STEP 2

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.

•          STEP 3

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. 

•          STEP 4

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).

•          STEP 5

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.