Warm pumpkin, beef and spinach salad A delicious, tangy winter spinach salad with warm roasted pumpkin. Baby spinach is a source of non-heme iron. Boost absorption of non-heme iron by adding vitamin C rich vegetables (such as capsicum). Salad Details Serves: Serves 4Number of ingredients: 12 IngredientsTo prep: 10 Minutes PrepTo cook: 35 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 2294kJProtein: 54.2gFat (total) : 14.2g- Saturated Fat: 3.8gCarbohydrate (total): 43.3g- Sugar: 23.1gFibre: 14.2gSodium: 377mg Ingredients 1 kg jap, kent or butternut pumpkin, peeled and cut into 1 1/2 cm dice 2 cloves garlic, unpeeled Olive or canola oil spray 1 tablespoon ground cumin 200g baby spinach or mixed leaves 420g can no-added-salt chickpeas, drained 1/2 bunch coriander, chopped 500g lean rump steak, fat trimmed 200g low-fat natural or Greek yoghurt Juice of 1/4 lemon 1/2 teaspoon ground cumin, extra 1/2 teaspoon honey Method Preheat oven to 180°C (160°C fan forced). Place pumpkin cubes in a single layer on a oven tray lined with baking paper. Add garlic. Lightly spray with oil, sprinkle with 1/2 tablespoon cumin and roast in the oven for 25-30 minutes or until tender, turning halfway through cooking. Meanwhile, in a large bowl combine spinach, chickpeas and coriander. Lightly spray a large non-stick fry pan with oil and place on medium to high heat. Sprinkle remaining cumin onto both sides of steak. Grill for 3 minutes each side or until cooked to your liking. Remove from heat, cover and set aside to rest for 3 minutes before slicing thinly. To make dressing, squeeze cooked garlic out of its skin and mash in a small bowl. Add in yoghurt, lemon juice, extra cumin and honey; mix to combine. To serve, divide salad ingredients among serving plates then top with pumpkin and beef. Pour dressing over salad just before serving or serve in individual dishes on the side
