Thai beef salad with roast pumpkin, kaffir lime and peanuts

Step 1

Preheat oven to 200°C. Line an oven tray with baking paper.

Step 2

Toss pumpkin with pumpkin and spice mix, sweet chilli sauce, olive oil, garlic and salt in prepared tray. Season with salt and roast for 25–30 minutes until caramelised. The pumpkin should be browned and a bit sticky on the edges.

Step 3

Mix all dressing ingredients together and set aside.

Step 4

Pat beef dry with paper towels. Rub with spice mix and season well with salt. Heat a drizzle of oil in a medium fry-pan on high heat. Cook steak for about 2-3 minutes each side for medium rare (depending on thickness), or until cooked to your liking. Cover with tinfoil and set aside to rest for 5–10 minutes, before slicing thinly against the grain.

Step 5

Toss pumpkin with spinach, nuts, herbs and dressing.

Step 6

To serve, divide salad between plates and top with slices of beef. Garnish with a few herbs.

Step 7

mix together 2 teaspoons ground coriander and 1 teaspoon ground turmeric