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No matter if you are planning an elaborate menu or only planning forward for tomorrow Beef, pumpkin, chickpea and feta salad. This recipe comes from several years of playing at the kitchen. I find that adding a couple ingredients into some recipe provides thickness into what is usually bland. You may be on the lookout for milder meals to produce together along with your leftovers. Good and gentle Beef, pumpkin, chickpea and feta salad ideal for post-vacation. The elements within this recipe get your tongue pounding, also have become waist-friendly once you require a'snack' following a busy family vacation. Employing a few substances as options, this soup has been filled using a fall and spicy flavor which makes it tasty. The perfect Beef, pumpkin, chickpea and feta salad to heat you up on cool winter days. Great for making use of leftover.

Excellent way to waste one ingredient. This is really a great Beef, pumpkin, chickpea and feta salad plus a few of my favorites. If you are concerned regarding the nutrient value of a few of these dishes, then avoid being. However it could possibly be low in calories, though you are not acquiring much nutrient value from itwon't maintain you personally, and you will just end up hungry once more and again eating more calories than you would need. Diet facts labels tell you exactly what's from the foods you consume. This makes it possible to determine if you are in possession of a vibrant diet. Every recipe we share needs to have an ingredient label. Some recipes provide nutritional actuality details. The ingredient tag lists the exact number within the area under. They are listed for each serving and as a proportion of the daily price.

How to make Beef, pumpkin, chickpea and feta salad

Yield = 4
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

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

Method

  • Step 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.
  • Step 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.
  • Step 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.