Spiced Beef Salad
Spiced Beef Salad
Ingredients
Salad
- 500g peeled pumpkin, cut into 2cm pieces
- 250g green beans, trimmed, sliced
- 400g can chickpeas, rinsed, drained
- 1/2 cup fresh mint leaves
- 1/2 cup fresh continental parsley leaves
- 2 tbsp flaked almonds, lightly toasted
Spices & Steak
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/4 tsp ground cinnamon
- 400g beef rump steak, trimmed
Dressing
- 2 tsp tahini
- 1 tbsp lemon juice
- 1 tbsp hot water
- 1 tsp honey
Instructions
- 1
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place pumpkin on prepared tray and spray with oil. Roast for 25 minutes or until tender.
25 min - 2
Combine cumin, paprika and cinnamon in a bowl. Sprinkle spice mixture on both sides of steak. Rub to coat. Spray with a little oil.
- 3
Preheat barbecue grill or chargrill on high. Cook steaks for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 3 minutes to rest. Thinly slice steak.
3 min - 4
Meanwhile, place beans in a steamer over a saucepan of simmering water. Cover. Steam for 2 minutes or until tender crisp. Refresh under cold running water. Drain.
2 min - 5
Place beans, pumpkin, chickpeas, mint, parsley and almonds in a bowl. Season. Whisk tahini, lemon juice, water and honey in a small bowl. Add dressing to salad and gently toss to combine. Top with steak.
