Toss diced pumpkin with 1/2 packet oregano sprigs, oil, salt and pepper (see notes). Roast for 15 minutes or until golden and tender.
2. Combine 1 tbsp honey, 2 1/2 tbsp olive oil and 2 tbsp balsamic vinegar. Season with salt and pepper to taste.
3. Toast pine nuts in a large, dry frypan over medium-high heat until golden. Set aside on a plate to cool, keep pan over high heat for step 4.
4. Rub steaks with oil, salt and pepper (see notes). Cook, in 2 batches, for 1 minute on each side or until cooked to you liking.
5. Wedge tomatoes.
Layer mesclun leaves with roasted pumpkin, tomatoes and bocconcini (halve if desired) on a serving platter. Top with toasted pine nuts and remaining fresh oregano.
6. Serve scallopini with roasted pumpkin salad, drizzle with dressing to taste.
Roast tomatoes too if you wish!
Add 1 tsp dried oregano or dried Italian herbs to scallopini for some extra flavour. Make sure your frypan is very hot prior to adding scallopini to cook. This is to ensure they brown and do not stew in the pan.
Keep fresh salad ingredients separate to pumpkin if you desire.
Oregano 1 packet
pine nuts 1 packet (40g)
Beef scallopini 10-pack
Mesclun leaves 1 bag (120g)
Cherry bocconcini 1 tub
From your pantry:
olive + oil (for cooking), salt, pepper, honey, balsamic vinegar