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heartfoundation.org.au|Helpline 13 11 12

Roasted veggie bowl with grilled balsamic steak

35 minutes (10 minutes)
Serves 4
    Spray olive oil
  • 600g butternut pumpkin, peeled, seeds removed, cut into 3cm wedges
  • 2 bunches asparagus, trimmed, cut into thirds
  • 1 large red onion, cut into wedges
  • 400g lean rump steak, fat trimmed
  • 160g baby spinach
  • 2 small radish, thinly sliced into rounds
  • 200g marinated red capsicum strips
  • 40g low fat feta cheese, crumbled
  • 2 teaspoon balsamic glaze
Preheat oven to 180°C. Line 1 baking tray with baking paper. Place pumpkin
on baking tray and spray with olive oil. Roast, turning once, for 30
minutes or until golden and tender. Set aside.

Meanwhile, preheat a barbeque grill on medium-high heat. Lightly spray
grill with olive oil and cook the asparagus and onion for 3 to 4 minutes or
until tender and lightly charred. Set aside.

On the same grill, grill steaks for 2-3 minutes each side, or until cooked
to your liking. Transfer to a plate and rest for 5 minutes. Thinly slice.

Divide the spinach, red capsicum strips, radish, roasted pumpkin,
asparagus, red onion and beef between the serving bowls. Crumble the feta
on top of each bowl and drizzle with balsamic glaze.

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