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Ingredients
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800g pumpkin, peeled, cut into 2cm pieces
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1 large red onion, cut into thin wedges
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2 tablespoons olive oil
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2 teaspoons sweet paprika
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2 (200g each) heart-smart beef rump steaks
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2 (200g each) firm white fish fillets (see note)
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50g baby spinach
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2 tablespoons pepitas (pumpkin seeds)
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60g feta, crumbled
Honey dressing
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1 tablespoon honey
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1 1/2 tablespoons lemon juice
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1 tablespoon oil
Method
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1Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pumpkin and onion on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Roast for 25 to 30 minutes or until pumpkin is tender.
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2Combine paprika and remaining oil in a bowl. Season with salt and pepper. Place beef and fish on separate plates. Divide paprika mixture between beef and fish. Rub to coat.
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3Make dressing: Place honey, lemon juice and oil in a bowl. Whisk until honey has dissolved. Season with salt and pepper.
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4Heat a barbecue plate or chargrill on medium-high heat. Add beef. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Cook fish for 2 to 3 minutes each side or until cooked through.
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5Place pumpkin mixture in a bowl. Add spinach, pepitas, feta and dressing. Toss to combine. Serve steak and fish with salad.
Source: taste.com.au
