Porterhouse Steak & Hasselback Potatoes

• Meanwhile, slice zucchini into thick rounds.
• In a large bowl, combine zucchini, dried oregano, 
the honey, a generous drizzle of olive oil and a 
generous pinch of salt and pepper.
• Place on a second lined oven tray, then roast until 
golden brown and tender, 15-20 minutes.
• Crumble fetta cubes over roasted zucchini. Toss to 
combine. Transfer to a serving bowl. 

TIP: If your oven tray is crowded, divide the zucchini 
between two trays. 

• When zucchini has 15 minutes remaining, in a 
large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• When the oil is hot, cook porterhouse steak for 
3-4 minutes each side for medium-rare, or until 
cooked to your liking. Using tongs, hold steak
upright and sear fat until golden, 1 minute.
• Remove steak from pan, cover and rest for 
5 minutes. Season with salt. 

TIP: The meat will keep cooking as it rests! 

• Meanwhile, trim baby broccoli.
• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook baby broccoli, tossing, until tender, 
5-6 minutes. Season to taste.
• Transfer to a medium bowl to cool slightly. 

• Top baby broccoli with a drizzle of vinegar and olive 
oil, spinach & rocket mix (see ingredients) and 
flaked almonds.
• Toss to coat. Season to taste.