Preheat a chargrill or barbecue grill to very hot. Lightly spray the steak with canola oil and cook for 3 minutes each side for medium or until cooked to your liking.

Transfer to a plate, cover lightly with foil and allow to rest for 5 minutes.

Preheat a large non-stick frying pan over medium heat, lightly spray with olive oil and cook the zucchini for 1 minute. Add the tomatoes, onion and lemon juice and cook for 2 minutes or until the tomatoes are softened and heated through.

Season with freshly ground black pepper and cool slightly.

Place the pine nuts, spinach and mint in a large bowl, then stir in the zucchini mixture.

To make the cumin yoghurt, place all the ingredients in a small bowl and mix well.

To serve, spoon the zucchini mixture onto a large serving plate or platter. Thickly slice the beef and lay it over the vegetables.

Drizzle with the cumin yoghurt and serve with a salad.

1 serve = 1½ units protein, 1½ units vegetables