Grilled Beef and Panzanella Salad

Panzanella is a Tuscan chopped salad of bread and tomatoes. My version incorporates fresh asparagus and barbecued steak with a fantastic walnut, anchovy and fennel seed dressing.

BREAD

3 cups torn, crustless sourdough bread

3 tablespoons olive oil sea salt and ground pepper

STEAKS

600 grams sirloin or rib-eye steaks

sea salt and ground pepper

DRESSING

⅓ cup olive oil ½ cup chopped walnuts 1¼ teaspoons fennel seeds 2 cloves garlic, crushed

4 anchovies, chopped

1 tablespoon wholegrain mustard

2 tablespoons lemon juice

TO SERVE

2 bunches slim asparagus, cooked and cut into shorter lengths

4 large vine tomatoes, sliced (I used green and red tomatoes)

1 small red onion, thinly sliced 2 medium zucchini, thinly sliced 16 black olives

Preheat the oven to 180°C fan bake.

BREAD: Toss the bread with the olive oil, season generously with salt and pepper and spread out on a baking tray. Bake until crisp and golden, turning occasionally. Cool.

STEAKS: Season both sides of the steaks with salt and pepper and cook on a preheated, hot barbecue for about 2-3 minutes each side, or until done to your liking. Transfer to a plate and rest for 5 minutes.

DRESSING: Put the olive oil, walnuts and fennel seeds in a small saucepan and place over a medium-low heat. Cook gently for a few minutes, until the walnuts and fennel seeds are lightly golden and fragrant. Remove from the heat and add the garlic and anchovies, stirring to break down the anchovies. Add the mustard and lemon juice and season with salt and pepper. Cool.

TO SERVE: Slice the beef thinly against the grain and toss with the resting juices. Arrange the steak along with the bread, asparagus, tomatoes, onion, zucchini and olives on a large platter. Spoon over the dressing. SERVES 6