Dukkah Steak

Prep: Wash and dry all produce. Thinly slice the zucchini into 1/4-inch rounds. Zest, then juice the lemon(s). Roughly chop the mint leaves.

Char the zucchini: Heat a large pan over medium-high heat. Add the zucchini to the dry pan. Cook until charred, 3-4 min per side. Transfer to a plate and set aside.

Cook the steak: Season the steak with the dukkah. Add a drizzle of oil to the same pan, then the steak. Sear until browned but not yet cooked through, 3-4 min per side. Transfer to a baking sheet. Bake in the centre of the oven, until steak is cooked to desired doneness, 4-6 min. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)

Cook the veggies: Meanwhile, add another drizzle of oil to the pan, then the green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min.

Assemble the greens: In a medium bowl, whisk together lemon zest, 2 tbsp lemon juice (double for 4 people) and a drizzle of oil. Toss in the green beans, zucchini, mint and as much feta as you like. Season with salt and pepper.