Grilled Steak, Vegetable, and Quinoa Salad with Yoghurt-Tahini Dressing

Ingredients for Grilled Steak, Vegetable, and Quinoa Salad with Yoghurt-Tahini Dressing

• 45ml extra-virgin olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon honey

• 1/2 teaspoons kosher salt

• 475ml cooked quinoa

• 150g cooked French lentils

• 1/2 cup coarsely chopped fresh dill

• 1 tablespoon finely chopped fresh oregano

• 120ml plain Greek yoghurt

• 60ml fresh lemon juice

• 45ml tahini

• 2 tablespoons extra-virgin olive oil

• 1/2 teaspoons kosher salt

• 1 large fennel bulb, trimmed, sliced lengthwise into 1/4" planks, fronds reserved for serving

• 575ml cherry tomatoes

• 12 spring onions, roots trimmed (about 2 bunches)

• Olive oil (for brushing)

• 1 teaspoon kosher salt, divided, plus more

• 3/4 teaspoons freshly ground black pepper, divided, plus more

• 230g Halloumi cheese, sliced into 1/4" planks (optional)

• 450g flank or skirt steak

• 1/2 teaspoons ground cumin

Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.

Whisk yoghurt, lemon juice, tahini, oil, salt, and 1 tablespoon water in a small bowl. Set aside.

Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and spring onions with oil and season with 1/2 teaspoons salt and 1/4 teaspoons pepper. Grill, turning occasionally, until tender and charred in spots, 10–15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.

Meanwhile, rub steak with cumin, remaining 1/2 teaspoons salt, and remaining 1/2 teaspoons pepper. Grill until medium-rare, 5–7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.

Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yoghurt dressing alongside.

The yoghurt dressing can be chilled for up to 3 days.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.