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Spiced beef salad
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Nutritious warm salad filled with veggies, protein, and fiber for a satisfying meal.
Ingredients:
  • 500g peeled pumpkin, cut into 2cm pieces
  • 1.25 gm ground cumin
  • 1.25 gm ground paprika
  • 0.63 gm ground cinnamon
  • 400g beef rump steak, trimmed
  • 250g green beans, trimmed, sliced
  • 400g can chickpeas, rinsed, drained
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh continental parsley leaves
  • 40.00 ml flaked almonds, lightly toasted
  • 12.00 gm tahini
  • 20.00 gm hot water
  • 7.20 gm honey
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper, then place the pumpkin on the tray and coat it with oil. Roast for 25 minutes or until tender.
  • Mix cumin, paprika, and cinnamon in a bowl. Season both sides of the steak with the spice mixture, making sure to coat it evenly. Lightly spray with oil.
  • Preheat the barbecue grill or chargrill on high heat. Grill the steaks for 2-3 minutes on each side for a perfect medium cook or to your desired level of doneness. Place the steaks on a plate, lightly cover with foil, and let them rest for 3 minutes. Finally, thinly slice the rested steak.
  • Steam the beans in a steamer over simmering water for 2 minutes until they are tender crisp. Then, refresh them under cold running water and drain.
  • In a bowl, combine beans, pumpkin, chickpeas, mint, parsley, and almonds. Season with salt and pepper. In a separate small bowl, whisk together tahini, lemon juice, water, and honey. Pour the dressing over the salad and toss gently to mix. Serve topped with steak.

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