Mixed Grill


When I was growing up in Australia, a mixed grill was the best pub lunch around. This is a bit classier, but just as good.


  • 300 g beef fillet (eg Scotch), 3cm thick
  • 12 short, spicy beef chipolata sausages
  • 4 thin rashers rindless bacon
  • 2 courgettes (zucchini)
  • 4 plum tomatoes
  • 1 tbsp olive oil
  • 100 g baby spinach leaves


  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • sea salt
  • freshly ground black pepper


Cut the steak into 4 pieces. Prick the sausages, and cut bacon rashers in half. Heat a ridged cast-iron grill pan or barbecue.

Cut the courgettes on the diagonal into 1 cm slices. Cut the tomatoes in half lengthwise. Brush the courgettes and tomatoes with olive oil and grill or barbecue until soft.

Brush the sausages with olive oil and grill until browned. Fry the bacon in a non-stick fry pan until crisp. Brush the steaks with olive oil and grill for around 3 minutes on one side, then 1 minute on the other, depending on thickness.

Wash the spinach and shake dry. Whisk the olive oil, vinegar, mustard, sea salt and pepper together until thick, dress the leaves and arrange on plates. Top with the grilled vegetables and meats.