Pumpkin, Lentil, Rocket and Beef Salad

This recipe has been adapted from the CSIRO Total Wellbeing Diet:  Fast and Fresh Recipes, another one of my favourite healthy cookbooks!

Ingredients

1 kg pumpkin, peeled, seeded and cut into bite-sized pieces

400 g extra lean beef steak

1 x 400 g tin of lentils, drained

2 large handfuls of rocket and baby spinach mix

1/4 spanish onion, sliced thinly

100 g cherry tomatoes, sliced in half

1/4 kalamata olives

2 tablespoons balsamic vinegar

1 tablespoon extra virgin olive oil

Sea salt and cracked pepper to serve

Method

1. Preheat the oven to 220 degrees C.  Spray a roasting tin with olive oil, toss the pumpkin pieces and roast for approximately 30 minutes, or until cooked through and starting to brown on the edges.  Set aside to cool slightly.

2.  Heat a chargrill plate or heavy-based frying pan over medium-high heat.  Spray the steaks lightly with olive oil and then cook for 3 minutes each side for medium rare, or until cooked to your liking.  Remove from the heat and leave to rest, covered, for 5 minutes before slicing thickly.

3.  Place all of the ingredients in a large bowl and toss gently to combine well.  Divide among bowls or plates then serve immediately.