Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Microwave beetroot, potato and pumpkin on high for 5 minutes. Arrange vegetables on prepared tray, spray with olive oil and bake for 25 minutes, or until roast vegies are soft and browned.
Step 2 Meanwhile, set a heavy-based grill pan over medium–high heat. Spray steak with cooking oil, then sprinkle sides with Moroccan spice mix. When pan is hot, add steak and cook for 3 minutes per side for medium-rare, or until done to your liking. Cover steak to keep warm and set aside.
Step 3 Whisk vinegar and olive oil in a small bowl to make vinaigrette. Combine lentils and spinach in a large bowl. Add roast vegies and vinaigrette to salad bowl and mix well. Cut reserved steak into thick strips; add to salad, mixing gently.
Step 4 Season salad with cracked black pepper and serve.