Moroccan beef salad with roast pumpkin, chickpeas and feta

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Allergen – Contains dairy.

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g Best choice NF Nut free GF Gluten free EF Egg free Main meal

Ingredients

Beef – rump - 600 gram (Excess fat trimmed)

Moroccan spice - 20 gram (As per green recipe)

Pumpkin - 500 gram (Diced small 1cm)

Oil – olive - 30 ml

Chick peas - 400 gram (Tinned drained)

Spinach - 150 gram

Lemon juice - 30 ml

Feta - 150 grams (Cubed)

Pepper - black - ½ tsp.

Beef – rump - 1.2 kg (Excess fat trimmed)

Moroccan spice - 30 gram (As per green recipe)

Pumpkin - 1.0 kg (Diced small 1cm)

Oil – olive - 30 ml

Chick peas - 800 grams (Tinned drained)

Spinach - 300 gram

Lemon juice - 50 ml

Feta - 300 grams (Cubed)

Pepper - black - 1 tsp.

Beef – rump - 6.0 kg (Excess fat trimmed)

Moroccan spice - 150 gram (As per green recipe)

Pumpkin - 5.0 kg (Diced small 1cm)

Oil – olive - 150 ml

Chick peas - 3.5 kg (Tinned drained)

Spinach - 1.2 kg

Lemon juice - 200 ml

Feta - 1.5 kg (Cubed)

Pepper - black - 15 grams

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.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.