Nutritious Beef and Pumpkin

Nutrition per serve

Ingredients

• 250g kent pumpkin
• 1pcs carrot
• 1clove garlic
• 200g beetroot
• 120g burghul
• 1pcs lemon
• 1pcs long green chilli
• 130g natural yoghurt
• 5g kofta seasoning
• 300g beef stir-fry
• 5g ground sumac
• 15ml olive oil
• 10ml honey
• 200ml boiling water
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 200C, fan-forced. Cut the unpeeled pumpkin into 4 wedges. Cut the carrot into 1.5cm-thick slices. Finely chop the garlic, then using the flat side of the knife, mash to a paste (see cooking tip). Peel the beetroot. Cut three-quarters of the beetroot into thin wedges, then coarsely grate the remaining beetroot.
2. Step 2 — Roast vegetables
   Line a large oven tray with baking paper. Put the pumpkin, carrot and beetroot wedges on the lined tray. Drizzle with 2 tsp olive oil and 2 tsp honey, season with salt and pepper and toss to coat. Roast for 22-25 mins until golden and tender.
3. Step 3 — Soak burghul
   While the vegetables are roasting, put the burghul in a heatproof bowl, pour in 200ml boiling water, season with salt and pepper and stir to combine. Stand, covered with a plate, for 10 mins or until the water is absorbed.
4. Step 4 — Prep ingredients
   Meanwhile, finely grate the zest of half the lemon*, then juice the half. Thinly slice the chilli, discarding the seeds if less heat is desired (you can omit the chilli, if preferred). Combine the grated beetroot, yoghurt, half the garlic and 2 tsp lemon juice in a bowl and season with salt and pepper.
5. Step 5 — Prep and cook beef
   Put the kofta seasoning, remaining garlic and 1 tsp olive oil in a large bowl and season with salt and pepper. Separate the beef stir-fry, add to seasoned oil and toss to coat. Heat 1 tsp olive oil in a large frypan over high heat until very hot (fast and hot cooking is key to a great stir-fry). Stir-fry the beef for 1-2 mins until browned. Remove from the pan.
6. Step 6 — Get ready to serve
   Add the lemon zest, 2 tsp lemon juice, 1½ tsp sumac* and 2 tsp extra virgin olive oil to the burghul and fluff with a fork. Taste, then season with salt and pepper. Divide the burghul, roasted vegetables and beef among bowls. Scatter with the chilli, if desired, and serve with the beetroot yoghurt.

Allergens

Gluten, Wheat, Milk, Sulphites