Rosemary Beef with Vegetable Wild Rice

Steps

1. oven to 220oC. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium-high (if using).
2. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Toss capsicum, onion, carrot and pumpkin with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for 18-20 minutes, until golden and just starting to caramelise. Turn once during cooking.
4. Finely chop rosemary leaves and set aside. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat beef dry with paper towels. Season with salt and pepper and rub in rosemary.
5. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest.
6. Add sundried tomato pesto, spinach, roasted vegetables and cooked wild rice to a large bowl and mix well to combine. Season to taste with salt and pepper. Slice beef against the grain.
7. divide vegetable wild rice between plates and top with slices of rosemary beef.