ingredients

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• ✓500g Porterhouse Steak, sliced into thin strips
• ✓2 cups fresh spinach leaves
• ✓1/2 red onion sliced thinly
• ✓1 zucchini, sliced
• ✓1 large red capsicum, sliced in strips
• ✓1 400g Can of artichokes, drained and cut in half
• ✓10 kalamata olives
• ✓1 garlic clove, crushed
• ✓1/4 tsp Salt
• ✓1/4 tsp Pepper
• ✓1/2 Tsp Dried oregano
• ✓2 Tbsp. Tzatziki
• ✓Olive oil, for cooking

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Add capsicum and zucchini to a lined baking tray. Sprinkle with salt, pepper and a small splash of olive oil. Roast for 20-25 minutes until tender.

3. 3

   In a small non stick pan, over medium heat, splash a small amount of olive oil.

4. 4

   Add artichokes to the pan and leave to cook for 5-6 minutes, or until they've got a bit of colour.

5. 5

   In a large mixing bowl, add steak, garlic, salt, pepper, dried oregano. Mix to ensure its fully combined.

6. 6

   Heat a small amount of olive oil on a large non-stick pan and cook the meat in batches. Cook to your liking.

7. 7

   Into a large bowl (or smaller sharing bowls) add spinach, the roasted veggies, olives, artichokes and red onion.

8. 8

   Add the meat into the bowl and mix.

9. 9

   Top with tzatziki and mix through.