Warm Roast Pumpkin and Seared Beef Salad

Warm roast pumpkin and seared beef salad with Asian dressing

Prep and cook time: 30 minutes 

Serves: 4

INGREDIENTS

500g David Jones Ready to Cook Butternut Pumpkin
1 tbsp canola oil
1 David Jones Grass Fed Beef Sirloin (about 300g), at room temperature
80g David Jones Sweet & Tangy Salad Leaves
100g cherry tomatoes, halved
1 Lebanese cucumber, thinly sliced lengthways
Large handful of mint leaves
80ml (1/3 cup) David Jones Fresh Asian Dressing
Lime wedges and cooked rice noodles (optional), to serve

Warm roast pumpkin and seared beef salad with Asian dressing

METHOD

1. Preheat oven to 200°C fan-forced. Line a baking tray with baking paper. Combine David Jones Ready to Cook Butternut Pumpkin and half the oil in a bowl. Season to taste and toss to coat. Spread over lined tray. Roast for 12-15 minutes until golden brown and tender.

2. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Season both sides of David Jones Grass Fed Beef Sirloin with salt and pepper. Cook for 1-2 minutes each side or until well browned. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest for medium-rare. (Alternatively, transfer to the oven and roast until cooked to your liking. Rest for 5 minutes before serving).

3. Thinly slice the beef across the grain. Combine beef, pumpkin, David Jones Sweet & Tangy Salad Leaves, cherry tomatoes, cucumber and mint in a bowl. Drizzle with David Jones Fresh Asian Dressing and toss lightly to combine. Serve with lime wedges and rice noodles, if desired.

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