Warm Pumpkin, Beef and Spinach SaladPT45Mhttps://img2.recipesrun.com/201907/2019/0827/2f/0/013081/300x200x90.jpg 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?)4 servings
Ingredients:
1/2 tsp. Honey1/2 tsp. Ground cumin, extra1 tbsp. Lemon juice200 g Natural yoghurt or low-fat Greek yoghurt500 g Lean beef steak, fat trimmed1/2 bunch Coriander, chopped420 g No-added-salt chickpeas, drained200 g Baby spinach or mixed leaves1 tbsp. Ground cumin Olive or canola oil spray2 cloves Garlic, unpeeled500 g Butternut pumpkin
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?)
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01
Information
Gradeeasy
Serving
4 servings
Calorie424 Kcal
Prep Time10 Mins
Cook Time35 Mins
Total Time45 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
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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.
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