Beef skewers with roasted pumpkin and cauliflower salad
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Time to make:
$5.20 per serve
(at time of publication)
Full ingredients list:
1 tablespoon wholegrain mustard
2 tablespoons balsamic vinegar, plus 2 teaspoons extra
500g lean rump steak, cut into 2cm cubes
700g pumpkin, seeded, cut into 1cm thick wedges (skin on)
1/2 large cauliflower, cut into florets
1 red capsicum, diced
8 wooden skewers, soaked
2 cups baby spinach
1/4 cup (20g) shaved parmesan
2 teaspoons olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1Combine mustard and vinegar in a large dish. Add the beef; turn to coat. Cover and set aside to marinate for at least 30 minutes.
Step 2Preheat oven to 180°C. Line a large baking tray with baking paper. Place the pumpkin on prepared tray and spray with oil. Roast for 30–35 minutes, or until golden and tender. Add cauliflower to the baking tray for last 20 minutes of cooking time, or until light golden.
Step 3Meanwhile, thread beef and capsicum on skewers; spray with oil. Preheat a barbecue hotplate or chargrill pan to medium. Grill skewers for 5–6 minutes, turning, or until cooked to your liking.
Step 4Combine vegies, spinach and parmesan in a salad bowl. Drizzle with olive oil and extra balsamic, and toss. Serve salad with skewers.
About this recipe
First published: July 2016