Moroccan beef salad with roast pumpkin, chickpeas and feta
Allergen – Contains dairy.
g
NF
Nut free
GF
Gluten free
EF
Egg free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat oven to 180°c
- Cover beef in Moroccan spice, roast in oven until internal temperature reaches 65oc, remove from oven cover loosely with foil and rest for 15 minutes.
- Toss pumpkin in oil and roast until slightly caramelised and tender, remove from oven and cool.
- Once pumpkin is cooled put in a large bowl with the chickpeas, spinach, feta, lemon juice and pepper, toss gently to combine well.
- Slice the beef into thin slices, arrange salad component on a plate and top with 2 slices off the roast beef, drizzle with the pan juices from the roast beef.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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