Ingredients

2 Rump Steak, lean

50g Kale, picked

100g Quinoa, cooked

1-2 tbsp. Pomegranate seeds

1 Squash, roasted

2 good handfuls Spinach

1 Lemon, zest and juice

1 – 2 tbsp. Sunflower, pumpkin seed 

20g Feta, diced 20g

Rapeseed oil for a little for dressing

Good quality salt to taste

Pepper to taste

Method

1. Cook the quinoa as per pack instructions, cool and set aside
2. Split the squash and scoop out the seeds
3. Bake in the oven flesh side up for 30 mins, remove and allow to cool
4. Mix the salad ingredients, kale, quinoa, squash, spinach, seeds, pomegranate
5. Check seasoning and reserve
6. For the beef, oil the rump steaks with some rapeseed oil, salt and pepper
7. Give the steaks 2 – 3 mins on each side until well coloured
8. Allow to rest for at least 5 mins, slice the rump steak
9. To assemble - place the salad into a bowl, top with sliced beef and finish with some diced feta and the juice of half a lemon