Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- basil leaves (small handful for braised capsicum, optional)
- 1kilograms pumpkin, peeled, seeded & cut into bite-sized pieces
- 1tablespoons extra virgin olive oil
- 2tablespoons balsamic vinegear
- 400grams tinned lentils, drained
- 1 handful baby spinach leaves (large handful)
- 2tablespoons tapenadde
- 2 beef steaks, trimmed of fat (such as sirloin or rump)
Method
Step 1 of 3
Preheat oven to 180°C. Spray a roasting tin with olive oil, toss in the pumpkin pieces and roast for 30 minutes or until tender and golden. Set aside to cool slightly.
Step 2 of 3
Meanwhile, heat a chargrill plate or heavy-based frying pan over medium-high heat. Spray the steaks lightly with olive oil, then cook for 3 minutes on each side for medium-rare or until cooked to your liking. Remove from the heat and leave to rest, covered, for 5 minutes, before slicing thickly.
Step 3 of 3
Place all the ingredients, except the tapenade, in a large bowl and toss gently to combine well. Divide among bowls or plates, then add a spoonful of tapenade and serve immediately.
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