Rump Steaks with Pumpkin and Feta Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ grill to medium-high (if using).
2. Toss pumpkin with a drizzle of oil on prepared tray and season with salt and pepper. Roast for about 25 minutes, until tender. Turn once during cooking. Slice courgette into 1cm-thick rounds. Toss on tray with pumpkin to cook for the final 5 minutes of roasting time, until tender.
3. While pumpkin cooks, prepare the salad. Trim ends off beans and place in a large, heat-proof bowl with a pinch of salt. Cover with boiling water and leave for about 5 minutes, until bright green and tender. Drain, refresh under cold water and drain again. Return to bowl and set aside.
4. Thinly slice spring onions; roughly chop sundried tomatoes; crumble feta cheese. Add to bowl with cooked beans, baby spinach and balsamic dressing. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Pat beef dry with paper towels and rub with beef spice mix. Season with salt and pepper.
5. Cook beef for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil to rest before slicing thinly against the grain.
6. When veggies have finished roasting, add to bowl with all remaining pumpkin and feta salad ingredients and toss to combine. Season to taste with salt and pepper.
7. Divide pumpkin and feta salad between plates and top with a few slices of rump steak.