On the table in under 30 minutes, these za’atar veggie steaks are the perfect weeknight supper alongside a crisp salad and some hearty grains. This quick dish may be vegan, vegetarian, gluten-free and dairy-free but it’s anything but flavour-free. The aubergine and courgette steaks are griddled until charred and then drizzled with an addictive orange and tamari (a wheat-free soy sauce) glaze.
- Preheat a griddle pan until smoking, then turn down to a medium heat and brush the courgette and aubergine steaks generously with the oil. Combine the za’atar and orange zest and rub into both sides of the steaks.
- Add the steaks to the griddle pan in batches and cook over a high heat for 5-7 mins until charred on both sides. Transfer to a plate or serving board. Repeat until all the strips are cooked.
- Put the orange juice, maple syrup and tamari in a pan and bring to the boil. Bubble for 8-10 mins until reduced and thickened. Pour over the steaks immediately, then garnish with the parsley and serve with a crisp green salad alongside.
Tip: To make za'atar, mix dried oregano, thyme, toasted sesame seeds and a pinch of salt.
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