Pumpkin, lentil, rocket and beef salad

Reference The CSIRO total wellbeing diet fast & fresh recipes. Pg.34
PREP 15 mins  COOK 30 mins Serves 4

You can use pitted black olives instead of the tapenade if you like.

Ingredients

1 kg pumpkin (squish), peeled, seeded and cut into bite-sized pieces
2 x 200 g tinned lentils, drained.
small handful of basil leaves
large handful of baby spinach leaves
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
2 tablespoons tapenade

Directions

1. Preheat the oven to 180C. Spray a roasting tray 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, heart 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 ingredients, except the tapenade, in a large bowl and toss greatly to combine well.  Divide among bowls or plates, then add a spoonful of tapenade and serve immediately.