Ingredients Jump to Instructions ↓

  1. 500g butternut pumpkin, peeled, cubed

  2. 2 medium beetroot, boiled, peeled, cubed (see tip)

  3. 250g fillet steak

  4. 100g green beans, trimmed, halved, blanched

  5. 100g snow peas, trimmed, halved, blanched

  6. 50g baby spinach leaves

  7. 1/2 avocado, peeled, sliced

  8. 2 teaspoons sesame seeds, toasted

  9. Dressing

  10. 2 tablespoons maple syrup

  11. 1 tablespoon balsamic vinegar

  12. 2 teaspoons olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to hot, 200°C. Line a large oven tray with baking paper.

  2. Arrange pumpkin and beetroot on tray. Spray with oil and season to taste. Bake 25-30 minutes until golden and tender.

  3. Meanwhile, heat oiled char-grill on high. Cook steak for 3-4 minutes each side until cooked to your liking. Rest for 3-4 minutes. Then slice thinly.

  4. Dressing Whisk all ingredients together in a small jug.

  5. In a large bowl, combine pumpkin, beetroot, beans, peas, spinach and avocado. Divide evenly among the serving plates. Top with steak, drizzle with dressing and sprinkle with seeds.

  6. Cook's tip - Cook beetroot by placing in a large saucepan of salted water and bringing to the boil. Simmer 25-30 until cooked through when tested with a skewer. Rinse under cold water and peel.


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