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.

Recipe «Beef, pumpkin, chickpea and feta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.