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Warm Pumpkin, Beef and Spinach Salad
A delicious, tangy winter salad with warm roasted pumpkin
Energy: 2294 KJ
Total fat: 14.2g
Saturated fat: 3.8g
To Prep: 10 minutes
To Cook: 35 minutes
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
Preheat oven to 180°C (160°C fan forced).
Place 1 1/2cm pumpkin cubes in a single layer on a oven tray lined with baking paper. Add unpeeled garlic cloves.
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.
Meanwhile, in a large bowl combine spinach, drained chickpeas and chopped coriander.
Lightly spray a large non-stick frypan with oil and place on medium to high heat.
Sprinkle 1/2 tablespoon 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.
To make dressing, squeeze cooked garlic out of its skin and mash in a small bowl.
Add in yoghurt, lemon juice, 1/4 teaspoon cumin and honey; mix to combine.
To serve, 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.
LiveLighter © State of Western Australia 2013
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.
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