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Beef, pumpkin, chickpea and feta salad
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Upgrade your beef steak with a globally-inspired vibrant and crispy salad that's quick to prepare and easy on the wallet.
Ingredients:
  • 800g jap pumpkin, peeled, cubed
  • 36.40 gm olive oil
  • 400g beef rump steak, trimmed
  • 20.00 ml Moroccan seasoning
  • 31.50 gm lemon juice
  • 400g can chickpeas, drained, rinsed
  • 80g baby spinach
  • 80g low-fat feta, crumbled
Instructions:
  • Preheat the oven to 210°C/190°C fan-forced. Line a baking tray with baking paper. Spread the pumpkin on the tray, drizzle with 2 teaspoons of oil, season with salt and pepper, and toss to coat evenly. Bake for 35 to 40 minutes until golden.
  • Preheat a barbecue plate or chargrill over high heat, then reduce to medium. Brush both sides of the beef with 2 teaspoons of oil and sprinkle with seasoning. Grill for 3 to 4 minutes on each side for medium doneness. Remove from heat, cover, and let it rest for 5 minutes before thinly slicing.
  • In a screw-top jar, combine lemon juice, remaining oil, salt, and pepper. Shake well to mix. In a bowl, toss together pumpkin, chickpeas, spinach, beef, and lemon juice mixture. Finish with a sprinkle of feta and serve.

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