This recipe first appeared in Woman’s Day .
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Ingredients
500 gram pumpkin, skin on, seeded, cut into thin wedges
1/4 cup olive oil
500 gram beef minute steaks
1 tablespoon Moroccan seasoning, plus extra to serve
400 gram can chickpeas, drained, rinsed
60 gram pack baby spinach leaves
1/2 cup sliced char-grilled capsicum
1 red onion, peeled, thinly sliced
2 tablespoon white balsamic vinegar
2 eggs, hard-boiled, peeled, halved
Method
1. Preheat barbecue grill plate or char-grillpan on high.
2. Brush pumpkin with half the oil. Grill for 6-8 minutes, turning once, until tender and grill marks appear.
3. Brush steaks with oil and dust with seasoning. Char-grill for 1 minute each side. Set aside on a plate, covered with foil, to rest.
4. In a large salad bowl, combine pumpkin, chickpeas, spinach, capsicum and onion. Season well. Slice steaks diagonally.
5. Drizzle salad with remaining oil and vinegar. Serve topped with steaks, eggs and a sprinkling of spice.
Replace spinach with basil leaves and add a sprinkling of dried chilli, for variation.
Note
Woman's Weekly Food
From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.
Recipe By:
Woman's Day (NZ edition)