Balsamic beef & pumpkin salad with goat cheese

Meat
30 Min
very easy
4 People
Rating starstarstarstarstar
A warm salad of roast pumpkin, onion and capsicum, topped with seared beef rump and dotted with creamy goat cheese.
1. Set oven to 220ºC.
 Dice the pumpkin, wedge onion and slice capsicum. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until golden and cooked through.

2. Whisk together thyme leaves, 2 tbsp balsamic vinegar and 3 tbsp olive oil. Season with salt and pepper. Set aside.

3. Heat a frypan with 1 tbsp oil over high heat and cook beef steaks for 3-4 minutes, or until cooked to your liking. Set aside on a plate to rest.

4. Break apart goats cheese. Halve snow pea sprouts. Set aside with rocket.

5. Arrange roasted vegetables on a large platter. Slice steaks and place on top along with rocket, sprouts and cheese. Spoon over dressing.

NOTES
You can add spices such as ground cumin or paprika to the vegetables if desired!
No beef option - beef rump steaks are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through. Slice and serve with salad.
Butternut pumpkin, 1
Red onion, 1
Red capsicum, 1
Thyme, 1/2 packet *
Beef rump steaks, 600g
Goats cheese, 1 packet
Snow pea sprouts, 1/2 punnet *
Rocket leaves, 1/2 bag (100g) *

FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, balsamic vinegar