Rump steak with baked pumpkin and feta
Preparation: 15 minutes, plus marinating time
Cooking: 50 minutes
600g rump steak
800g pumpkin, cut into large chunks
1 red onion, peeled and cut into wedges
1½ tbsp olive oil
100g feta cheese
3 tsp balsamic vinegar
3 tsp toasted pine nuts
Dressed rocket leaves, to serve
1. Preheat a frying pan or chargrill to moderately hot. Rub the meat with some olive oil and season well with salt and pepper. Cook for 2 minutes on each side or until cooked to your liking. Set aside to rest for 5 minutes, covering loosely with foil.
2. Slice the meat and serve with the baked pumpkin and some dressed rocket leaves.
To make the baked pumpkin:
Preheat the oven to 180°C. Place the pumpkin and onion into a large roasting tray and toss with the oil. Season with pepper and bake at 180°C for 30 minutes or until soft. Crumble the cheese and vinegar on top and bake for a further 20 minutes or until the cheese and vegetables are nicely coloured. Sprinkle with the pine nuts.
Any leftovers can be chopped into smaller pieces and gently tossed with some salad leaves for a nutritious salad.
There is need to peel the pumpkin, and the skin provides a great source of fibre.
Try using sweet potato or parsnip as a pumpkin alternative.