Beef and Spiced Roast Pumpkin

Beef and Spiced Roast Pumpkin

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 23, 2017.
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with ribbon salad and sumac yoghurt

Ingredients

SPICED ROAST PUMPKIN

  • 400g pumpkin, skin on, diced 2cm
  • 1 parsnip, ends trimmed and sliced into 1cm-thick rounds
  • ¼ teaspoon salt
  • 1½-2 teaspoons pumpkin spice mix
  • 1 teaspoon oil, for cooking (or use spray oil)
  • 2 spring onions, white part only, thinly sliced

SUMAC YOGHURT

  • 150g natural yoghurt
  • 1 teaspoon sumac
  • ½ clove garlic, minced

BEEF

  • 550g lean beef rump steaks (at room temperature)
  • 1 teaspoon pumpkin spice mix
  • 1 teaspoon oil, for cooking (or use spray oil)

RIBBON SALAD

  • 2 carrots, peeled
  • 1 courgette
  • 1 Lebanese cucumber
  • 2 spring onions, green part only, thinly sliced
  • 1 tablespoon vinegar (eg. white wine, red wine)
  • 1 teaspoon extra-virgin olive oil
  • ½ pack sliced almonds

TO SERVE

  • ½ pack sliced almonds

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss pumpkin and parsnip on prepared tray with salt and first measures of pumpkin spice mix and oil. Season with pepper and roast for about 15 minutes to start with. Remove from oven, toss through white part of spring onions and return to oven to cook for a further 5 minutes.
  3. While pumpkin is cooking, place all sumac yoghurt ingredients in a small bowl. Mix well and season to taste with salt and pepper. Set aside.
  4. Heat a large, dry fry-pan on medium-high heat. Pat beef dry with paper towels, season with salt and rub in second measures of pumpkin spice mix and oil.
  5. Cook beef for 2-3 minutes each side for mediumrare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 4-5 minutes before slicing thinly against the grain.
  6. While beef is cooking and resting, use a vegetable peeler to peel carrots, courgette and cucumber into long, thin ribbons and thinly slice cores. Place in a medium bowl with all remaining ribbon salad ingredients. Season to taste with salt and pepper and toss to combine.
  7. spiced roast pumpkin between plates. Top with slices of beef and any resting juices. Serve with ribbon salad and a dollop of sumac yoghurt on the side. Garnish with remaining almonds.

Nutritional Information

Energy 1564 kj
374 kcal
Protein 39.5g
Carbohydrate 16.8g
Fat 15.3g