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Moroccan beef salad with roast pumpkin, chickpeas and feta

Health services Workplaces & Tertiary education Sport & recreation
Allergen – Contains dairy.
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a serving of Moroccan beef salad with chickpeas and vegetables in a bowl next to a fork
g Best choice 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
  1. Pre heat oven to 180°c
  2. 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.
  3. Toss pumpkin in oil and roast until slightly caramelised and tender, remove from oven and cool.
  4. Once pumpkin is cooled put in a large bowl with the chickpeas, spinach, feta, lemon juice and pepper, toss gently to combine well.
  5. 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.

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