Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 800g jap pumpkin, peeled, cubed

  3. 2 tablespoons olive oil

  4. 400g beef rump steak, trimmed

  5. 1 tablespoon Moroccan seasoning

  6. 1 1/2 tablespoons lemon juice

  7. 400g can chickpeas, drained, rinsed

  8. 80g baby spinach

  9. 80g reduced-fat feta cheese, crumbled

Instructions Jump to Ingredients ↑

  1. Preheat oven to 210°C/190°C fan-forced. Line a baking tray with baking paper. Place pumpkin on tray. Drizzle with 2 teaspoons oil. Season with salt and pepper. Toss to coat. Bake for 35 to 40 minutes or until golden.

  2. Meanwhile, heat a barbecue plate or chargrill over high heat. Reduce heat to medium. Brush 2 teaspoons oil over both sides of beef. Sprinkle with seasoning. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes. Thinly slice.

  3. Place lemon juice and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Place pumpkin, chickpeas, spinach and beef in a bowl. Add lemon juice mixture. Toss to combine. Top with feta. Serve.


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