Ingredients

• 1 small barbecue meat pack
• 2 tablespoons chopped fresh oregano
• 2 teaspoons fresh thyme leaves
• 2 cloves garlic, crushed
• Zest and juice of 1 lemon
• 1/2 cup (125ml) extra virgin olive oil
• Pinch sugar
• Sea salt & freshly ground black pepper, to taste
• 3 Lebanese cucumbers, halved lengthways, thickly sliced
• 2 vine-ripened tomatoes, chopped
• 1 cup black olives, drained
• 1 small red capsicum, seeded, chopped
• 1 red onion, halved, thinly sliced
• 420g can cannellini beans, drained
• 200g feta, cubed
• Crusty bread, to serve
• Extra lemon, to serve

Method

• Step 1 Place steak and chops from BBQ pack in a large shallow dish. Combine oregano, thyme, garlic, lemon zest, and olive oil in a small jug. Pour half the mixture over the meat and turn meat until evenly coated and cover and refrigerate for 1/2 hour (longer if time permits). Add lemon juice, sugar, salt and pepper to remaining oil mixture and set aside to use as salad dressing.
• Step 2 Season marinated meat with salt and pepper and cook with sausages, on heated barbeque grill until cooked to your liking.
• Step 3 Meanwhile, combine cucumber, tomatoes, olives, capsicum, onion, beans and feta in a large serving bowl. Add dressing and toss until well combined. Serve with meat, extra lemon and crusty bread.