Dukkah Pumpkin, Beef & Rocket Salad With Tahini Dressing
Servings: 3
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Calories: 465kcal
This deconstructed pumpkin and beef salad has Middle Eastern and North African flavours woven through, but you could easily transform it into Mediterranean or Asian inspired version. It’s all about the spices, herbs and condiments you use.
Ingredients
For the beef steak
- 2 small beef steaks fillet, rib eye or sirloin
- Ground pepper
- A couple of pinches of sea salt
- 1 tablespoon coconut oil for frying, ghee is also ok
For the pumpkin
- 2-3 cups pumpkin Butternut or Kent chunks or strips, peeled
- 2 tablespoons dukkah spice blend
- 2 tablespoons olive oil
- Generous pinch of salt
- Pinch of red chilli flakes or chilli powder
For the rocket salad
- 2 large handfuls rocket leaves (arugula)
- 1/4 red onion thinly sliced
- 1 tablespoon dried cranberries chopped up roughly
- 1.5 tablespoons almonds slivered or flaked
- Juice of 1/2 lemon
- 1-2 tablespoons olive oil
- Handful of fresh mint optional
For the tahini dressing
- 1 teaspoon tahini
- 2 tablespoons olive oil
- 1 small garlic clove finely chopped, grated or crushed
- A pinch of sea salt
Instructions
- Take the beef out of the fridge, rub with a generous pinch of pepper and salt and set aside to come to room temperature.
- Preheat the oven to 200 C / 395 F. Cut the pumpkin and add to a bowl with dukkah spice mix, olive oil, chilli and salt. Using your hands, toss everything until well incorporated and the rub is evenly stuck to the pumpkin pieces. Scatter the crusted pumpkin pieces on a medium, lightly greased baking tray and roast in the oven for 20 minutes.
- Toss the rocket salad with onion, dried cranberries, almonds, lemon juice and olive oil.
- Whisk tahini paste with olive oil, garlic and salt and set aside.
- Preheat a frying pan with coconut oil until sizzling hot. Fry the beef for 3-4 minutes each side, about 7 minutes total (for medium rare). Set aside on a cutting board for about 3-4 minutes, to rest. Slice thinly.
- Assemble all salad elements on a large cutting board or a platter: a pile of roasted pumpkin, a mountain of rocket salad, sliced steak and the tahini dressing in a bowl. Drizzle the steak with some of the tahini dressing. You can also serve this dish as pre-mixed salad bowls.
Nutrition
Calories: 465kcal | Carbohydrates: 12g | Protein: 16g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 40mg | Sodium: 67mg | Potassium: 557mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6968IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 2mg
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