This warm simple salad utilises in-season vegetables and is sure to keep away the winter blues. Try subbing in pan-fried tofu instead of beef to make this meal vegan-friendly. Israeli couscous provides a texture like no other and gives this meal the beefy-ness (no pun intended) salads often lack.
- ½ pumpkin, cut into small even cubes
- 1 zucchini, cut into discs
- ½ cup frozen peas (or more if you prefer)
- ½ cup of green beans, cut into quarters
- 100g of beef chuck steak, cut into equally thin slices
- ½ cup Israeli couscous
- 2 tbsp olive oil
- 2 tbsp Cajun spice mix
- ½ tbsp garlic paste
- salt and pepper to taste
- fresh parsley to garnish
Pre-heat oven to 180C, and line a baking sheet with baking paper. Prepare the pumpkin by carefully removing the green skin and cutting the flesh into small equal cubes. Par-boil the cubes in boiling water for about 3-4 minutes or until slightly soft. Drain the pumpkin and let it sit for about 10 minutes. Place the cubes onto the baking sheet and coat evenly with olive oil, and sprinkle with salt and pepper to taste. Bake for around 40 minutes or until the pumpkin is golden and tender. Cook the Israeli couscous per instructions on the packet. Heat pan on medium heat and coat with olive oil. Heat Cajun spice mix and garlic until fragrant. Coat beef in the spice mix and pan-fry for 5-6 minutes or until cooked throughout and crispy on the edges. Throw in the roasted pumpkin, zucchini, peas and beans and cook for a further 5-6 minutes. In the pan, combine the meat and veg with the Israeli couscous and serve garnished with fresh parsley.