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Ingredients

  • 250g pomodorino tomatoes, washed and finely chopped
  • 4 spring onions, washed and finely sliced
  • 1 tsp dried mixed herbs
  • 1 red chilli, washed and finely chopped
  • 1 tsp red wine vinegar
  • 1 tsp caster sugar
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 368g sandwich steaks
  • 200g courgettes, cut into long thin slices
  • 2 half ciabattas, halved lengthways
  • 4 round lettuce leaves, washed
  • 3 tbsp onion garlic dip

Method

  1. 1

    Preheat the barbecue or grill to medium. Place the tomatoes, spring onions, dried herbs, chilli, vinegar and sugar in a bowl. Season with black pepper, mix well and set aside.

  2. 2

    Combine the oil and garlic and brush on to the steaks and courgette slices. Cook for 2 minutes each side on the barbecue or under the grill.

  3. 3

    Remove from the heat and allow the steak to rest for 1 minute. Grill the ciabatta on both sides, until golden. Slice the steak diagonally into bite-size pieces.

  4. 4

    Layer the lettuce, steak, courgette and tomato salsa on four ciabatta halves, then add the onion and garlic dip. Top with the remaining bread and serve.

Nutritional Details

Each serving provides
  • Energy 1938kj 463kcal 23%
  • Fat 19.4g 28%
  • Saturates 5.4g 27%
  • Sugars 6.7g 7%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 641kj/153kcal

Each serving provides

34.8g carbohydrate 3.5g fibre 35.6g protein

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