BARBECUE BEEF & ZUCCHINI SALAD

SERVES 4 PREP 15 MINS COOK 20 MINS

•

½ Turkish bread loaf, 2cm cubes •

1/ cup olive oil

3 •

2 x 250g rump steaks •

2 zucchini, thickly sliced •

2 garlic cloves, crushed • 2 tomatoes, chopped •

50g rocket •

1 red onion, thinly sliced •

2 tbsp red wine or balsamic vinegar • basil leaves, to serve

1 Preheat oven to 180°C.

2 Place bread on an oven tray. Toss in 2 tbsp oil and season. Bake 10 mins until golden brown and crunchy.

3 Preheat a chargrill pan or barbecue on high. Brush steaks with 1 tbsp oil and season. Grill steaks 4 mins, each side, for medium or until cooked to taste. Transfer to a plate. Cover loosely with foil and rest 5 mins.

4 Toss zucchini in remaining oil and garlic. Grill 2 mins, each side, until well coloured and just tender. Thinly slice rested steak.

5 On a large platter, combine toasted bread, tomatoes, onion and rocket. Top with sliced beef and zucchini. Serve drizzled with vinegar and scattered with basil leaves.

VARIATIONS For a low-carb version, swap croutons for chopped crunchy cos lettuce and crumbled feta. Replace beef with chicken, turkey or veal. If liked, crumb and fry before slicing.