Pumpkin, lentil, rocket and beef salad

Prep   15 min
Cook   30 min

This earthy salad has something to please everyone and is a great lunch option. Use pitted black olives instead of the tapenade if you like.

  • Pumpkin, any type, 1000 g, peeled, seeded and cut into bite-sized pieces
  • Beef sirloin steak, extra lean, raw, 400 g
  • Lentils, canned, drained, 1 400g can(s)
  • Basil, 1 bunch(s), small handful
  • Rocket, any type, 1 cup(s), (large handful)
  • Balsamic vinegar, 2 tablespoon(s)
  • Olive oil, extra virgin, 1 tablespoon(s)
  • Olive tapenade, 2 tablespoon(s)


  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.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.3
Bread & Cereals0
Healthy Fats & Oils1
Protein32.1 g
Total fat9.5 g
- Saturated fat1.8 g
Total carbohydrates26.9 g
- Total sugars17.4 g
Fibre10.7 g
Sodium308 mg