A delicious cut of meat with baked pumpkin and Feta, simple and devine, choose a cut of grass-fed meat that pleases your eye, with a unique amount of fat, for tenderness and flavour.
Prep Time 15mins
Cook Time 50mins
800gpumpkincut into large chunks
1red onionpeeled and cut into wedges
3tsptoasted pine nuts
Dressed rocket leavesto serve
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.
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.
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.