Warm Pumpkin, Beef and Spinach Salad

A delicious, tangy winter salad with warm roasted pumpkin
4 x
Nutritional Information
Per Serving
  • Energy: 2294 KJ
  • Protein: 54.2g
  • Total fat: 14.2g
  • Saturated fat: 3.8g
  • Carbohydrates: 43.3g
  • Sugars: 231.1g
  • DietaryFiber: 14.2g
  • Sodium: 377mg
  • To Prep: 10 minutes
  • To Cook: 35 minutes

Ingredients

  • 1kg pumpkin
  • 2 cloves garlic
  • 1 tablespoon ground cumin
  • 200g baby spinach leaves
  • 420g chickpeas (canned)
  • 0.5 bunches fresh coriander
  • 500g lean beef rump steaks
  • 200g natural yoghurt (low fat)
  • 0.25 lemons (juiced)
  • 0.5 teaspoons honey
  • 0.25 teaspoons ground cumin

Method

  1. Preheat oven to 180°C (160°C fan forced).
  2. Place 1 1/2cm pumpkin cubes in a single layer on a oven tray lined with baking paper. Add unpeeled garlic cloves.
  3. 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.
  4. Meanwhile, in a large bowl combine spinach, drained chickpeas and chopped coriander.
  5. Lightly spray a large non-stick frypan with oil and place on medium to high heat.
  6. Sprinkle 1/2 tablespoon cumin onto both sides of steak.
  7. Grill for 3 minutes each side or until cooked to your liking.
  8. Remove from heat, cover and set aside to rest for 3 minutes before slicing thinly.
  9. To make dressing, squeeze cooked garlic out of its skin and mash in a small bowl.
  10. Add in yoghurt, lemon juice, 1/4 teaspoon cumin and honey; mix to combine.
  11. To serve, divide salad ingredients among serving plates then top with pumpkin and beef.
  12. Pour dressing over salad just before serving or serve in individual dishes on the side.

Credits

LiveLighter © State of Western Australia 2013

Dietitians Note

Baby spinach is a source of non-heme iron. This type of iron is harder for our body to use compared to heme iron (the kind we find in meat). To boost our absorption of non-heme iron try adding vitamin C rich vegetables (such as capsicum).

Variation: Add 300g blanched green beans or asparagus. Replace chickpeas with drained no-added-salt cannellini beans, butter beans or four bean mix.