Moroccan Beef Fattoush

Steps

1. oven to 220°C.
2. Brush one side of each bread with oil (or use spray oil) and season with salt. Stack in a pile then use a sharp knife to cut into eight wedges. Place wedges on prepared oven trays in a single layer (they can overlap slightly). Bake for 3–4 minutes, turn wedges over and bake a further 3 minutes, or until light golden. Swap trays halfway through to ensure even cooking. Keep an eye on breads ensuring they don’t burn.
3. Pat beef dry with paper towels and cut into 1cm strips. Combine with Moroccan spice mix (if using), olive oil and salt and set aside to marinate for 5 minutes. In a small bowl, mix all sumac yoghurt dressing ingredients together, season with salt and pepper and set aside.
4. Roughly dice tomatoes and lettuce; cut cucumber into quarters lengthways and roughly dice; remove core and seeds from capsicum and roughly dice; peel carrot and cut into small dice; place all in a large bowl or on a large platter
5. Heat a drizzle of oil in a large fry-pan on high heat (or use BBQ hot plate) and cook beef, in two batches, for 30 seconds – 1 minute each side, until browned. Set aside on a plate, covered in foil, rest for a few minutes.
6. Just before serving, toss salad vegetables with half the sumac yoghurt dressing (if desired, or leave plain for kids). Put aside some toasted breads for the kids (if desired), then roughly break up the remaining breads and gently toss through salad.
7. Divide salad between plates, top with beef, and a drizzle of sumac yoghurt dressing. Sprinkle over extra sumac, if desired.