• Spray olive oil
    • 1 small orange pepper (or 1⁄2 pink and 1⁄2 orange), sliced
    • 1⁄2 medium courgette, thinly sliced
    • 1⁄2 (round 50g) ciabatta, panini or Turkish roll, halved lengthways
    • 100g beef minute steak
    • 1tbsp low-fat plain yogurt
    • 1tsp wholegrain mustard
    • 1⁄2tsp dijon
    • 50g combined leaves


  1. Frivolously spray a big chargrill pan with olive oil and set over a medium-high warmth. Cook dinner the peppers and courgette, turning, for 5-7 min, or till evenly charred and tender. Switch the grilled veggies to a plate.
  2. Frivolously spray the minimize sides of the bread with olive oil and grill for 30 sec-1 min, or till golden and toasted. Switch to a board.
  3. Spray the grill pan once more with oil. Cook dinner the steak for 1 min both sides, or till carried out to your liking. Season with freshly floor black pepper, then switch to a plate and slice thickly.
  4. In a bowl, mix the yogurt with the mustards. Unfold a bit of sauce on the bread base, then high with the salad leaves, grilled greens, steak slices and the remaining mustard yogurt. Sandwich along with the bread high, then minimize in half and serve.