Za’atar Beef & Kale Salad

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Halve the zucchini lengthwise. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and green tops. Quarter and deseed the lemon. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and the juice of 2 lemon wedges; season with salt and pepper.

Spread the chickpeas onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the halved zucchini. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Arrange in an even layer, with the zucchini cut side down. Roast 22 to 24 minutes, or until the zucchini is tender when pierced with a fork and the chickpeas are golden brown (be careful, as the chickpeas may pop as they roast). Remove from the oven. Carefully transfer the roasted zucchini to a cutting board; when cool enough to handle, thinly slice crosswise.

While the chickpeas and zucchini roast, in a large bowl, combine the sliced kale, the juice of the remaining lemon wedges, and 1 teaspoon of olive oil. Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

Once the chickpeas and zucchini have roasted about 10 minutes, separate the beef; pat dry with paper towels. Place in a bowl and season with all but a pinch of the za’atar; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, 1 tablespoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Stir the tomato-scallion mixture into the bowl of marinated kale. Serve the finished kale topped with the cooked beef, roasted chickpeas, and sliced zucchini. Top with the dressing, sliced green tops of the scallions, and remaining za’atar. Enjoy!