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Miso roast pumpkin and beef noodle salad
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Satisfying, light salad recipe.
Ingredients:
  • 1kg piece Kent pumpkin, deseeded, cut into wedges
  • 60ml (1/4 cup) mirin seasoning
  • 48.00 gm white miso paste
  • 20.00 ml rice wine vinegar
  • 1 1/2 tsp Wasabi Paste
  • 7.20 gm honey
  • 90g dried soba noodles
  • 350g piece beef Scotch fillet steak
  • 200g snow peas, trimmed, halved diagonally, blanched
  • 50g snow pea sprouts, trimmed
  • 50g (1/4 cup) pickled ginger
  • 2 green shallots, thinly sliced diagonally
Instructions:
  • Preheat your oven to 200°C/180°C fan forced. Line a baking tray with baking paper and place the pumpkin on it. Spray with olive oil, season, and roast for 10 minutes.
  • In a bowl, combine mirin, miso, vinegar, wasabi, and honey. Drizzle 1 1⁄2 tablespoons of the mirin mixture over the pumpkin. Roast for 20-25 minutes, turning once, until golden and tender.
  • Cook noodles in a saucepan of boiling water according to package instructions. Drain and rinse with cold water before transferring to a bowl.
  • Preheat a non-stick frying pan over medium-high heat. Coat the steak with a light spray of olive oil, then season it. Sear the steak for 4 minutes, flipping it halfway through. Drizzle 2 tsp of dressing over the steak and cook for an additional 2 minutes for medium-rare or longer based on your preference. Allow the steak to rest for 4 minutes before thinly slicing it.
  • Combine snow peas, sprouts, ginger, shallot, and beef with the noodles. Toss with half of the dressing. Plate the pumpkin and top with the noodle mixture. Finish by drizzling with the remaining dressing.

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