Warm Pumpkin, Beef and Spinach Salad

By lihui

4 Person

45 Minutes

424 Calories

Try this Warm pumpkin, beef and spinach salad for your next Sunday lunch! Terrific as a side or as a meal, this is a really magical combination of flavors. How perfect it is for a lazy weekend get together because it's made ahead and a crowd-pleaser because it’s got enough oomph to be a meal in itself whilst still being healthy too. (Who else needs to cater for varying diets at get-togethers?)

Ingredients

1/2 tsp. Honey
1/2 tsp. Ground cumin, extra
1 tbsp. Lemon juice
200 g Natural yoghurt or low-fat Greek yoghurt
500 g Lean beef steak, fat trimmed
1/2 bunch Coriander, chopped
420 g No-added-salt chickpeas, drained
200 g Baby spinach or mixed leaves
1 tbsp. Ground cumin
Olive or canola oil spray
2 cloves Garlic, unpeeled
500 g Butternut pumpkin

Method

01

Preheat oven to 180°C (160°C fan forced).
02

Place pumpkin cubes in a single layer on a oven tray lined with baking paper. Add garlic. Lightly spray with oil, sprinkle with 1/2 tablespoon cumin and roast in the oven for 25-30 minutes or until tender, turning halfway through cooking.
03

In a large bowl combine spinach, chickpeas and coriander.
04

Lightly spray a large non-stick frypan with oil and place on medium to high heat. Sprinkle remaining cumin onto both sides of steak. Grill for 3 minutes each side or until cooked to your liking. Remove from heat, cover and set aside to rest for 3 minutes before slicing thinly.
05

To make dressing, squeeze cooked garlic out of its skin and mash in a small bowl. Add in yoghurt, lemon juice, extra cumin and honey; mix to combine.
06

Divide salad ingredients among serving plates then top with pumpkin and beef. Pour dressing over salad just before serving or serve in individual dishes on the side.

Related Tags

Warm Pumpkin, Beef and Spinach Salad

4.3

( By lihui )

01 Information

Grade easy
Serving 4 servings
Calorie 424 Kcal
Prep Time 10 Mins
Cook Time 35 Mins
Total Time 45 Mins

02 Ingredients

1/2 tsp. Honey

1/2 tsp. Ground cumin, extra

1 tbsp. Lemon juice

200 g Natural yoghurt or low-fat Greek yoghurt

500 g Lean beef steak, fat trimmed

1/2 bunch Coriander, chopped

420 g No-added-salt chickpeas, drained

200 g Baby spinach or mixed leaves

1 tbsp. Ground cumin

Olive or canola oil spray

2 cloves Garlic, unpeeled

500 g Butternut pumpkin

03 Method

Step 1

Preheat oven to 180°C (160°C fan forced).

Step 2

Place pumpkin cubes in a single layer on a oven tray lined with baking paper. Add garlic. Lightly spray with oil, sprinkle with 1/2 tablespoon cumin and roast in the oven for 25-30 minutes or until tender, turning halfway through cooking.

Step 3

In a large bowl combine spinach, chickpeas and coriander.

Step 4

Lightly spray a large non-stick frypan with oil and place on medium to high heat. Sprinkle remaining cumin onto both sides of steak. Grill for 3 minutes each side or until cooked to your liking. Remove from heat, cover and set aside to rest for 3 minutes before slicing thinly.

Step 5

To make dressing, squeeze cooked garlic out of its skin and mash in a small bowl. Add in yoghurt, lemon juice, extra cumin and honey; mix to combine.

Step 6

Divide salad ingredients among serving plates then top with pumpkin and beef. Pour dressing over salad just before serving or serve in individual dishes on the side.

04 Author