Pumpkin, lentil, rocket and beef salad

1. Preheat the oven to 180°C. Spray a roasting tin with olive oil, toss in the pumpkin pieces and roast for 30 minutes or until tender and golden. Set aside to cool slightly.
2. Meanwhile, heat a chargrill plate or heavy-based frying pan over medium–high heat. Spray the steaks lightly with olive oil, then cook for 3 minutes on each side for medium–rare or until cooked to your liking. Remove from the heat and leave to rest, covered, for 5 minutes, before slicing thickly.
3. Place all the ingredients, except the tapenade, in a large bowl and toss gently to combine well. Divide among bowls or plates, then add a spoonful of tapenade and serve immediately.

TIP: Add 75-100g blanched green beans per person to increase the vegetable content.