Warm peppered steak salad

Heat a char-grill pan over medium high heat. Brush pumpkin with oil and cook 1-2 minutes each side or until cooked. Remove and repeat with remaining pumpkin.

Pound peppercorns in a pestle and mortar. Drizzle remaining oil over steaks and sprinkle cracked pepper over both sides. Cook on a preheated char grill pan for 2-3 minutes on each side or until cooked to your liking. Remove from heat and rest loosely covered.

Place beans into a pan of salted boiling water and cook for 2 minutes or until just tender.

Combine all dressing ingredients in a medium bowl and whisk well to combine.

Place spinach, pumpkin, green beans, pine nuts and dressing in large bowl, toss to combine. Serve salad topped with sliced pepper steak.