Beef, pumpkin, chickpea and feta salad

Cooking Salads Beef, pumpkin, chickpea and feta salad

Beef steak is given an international twist in this crunchy, colourful salad thats so easy to make and budget-friendly, too.

Lables: Egg free Fish free Gluten free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 210°C/190°C fan-forced. Line a baking tray with baking paper. Place pumpkin on tray. Drizzle with 2 teaspoons oil. Season with salt and pepper. Toss to coat. Bake for 35 to 40 minutes or until golden.
  2. Meanwhile, heat a barbecue plate or chargrill over high heat. Reduce heat to medium. Brush 2 teaspoons oil over both sides of beef. Sprinkle with seasoning. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes. Thinly slice.
  3. Place lemon juice and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Place pumpkin, chickpeas, spinach and beef in a bowl. Add lemon juice mixture. Toss to combine. Top with feta. Serve.

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800g jap pumpkin, peeled, cubed
2 tbsp olive oil
400g beef rump steak, trimmed
1 tbsp Moroccan seasoning
1 1/2 tbsp lemon juice
400g can chickpeas, drained, rinsed
80g baby spinach
80g low-fat feta, crumbled

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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