1 tablespoon olive oil

1 tablespoon balsamic vinegar

600g beef, trimmed (grass fed)

600g butternut pumpkin, peeled, seeds removed, cut into 3cm wedges

1 bunch asparagus, trimmed & cut into thirds

1 large red onion, cut into thin wedges

60g English spinach/rocket leaves

35g organic goats’ cheese, crumbled

METHOD

Preheat oven to 200°C. Line a large baking tray with baking paper. Whisk oil, vinegar and salt and pepper in a ceramic bowl. Add beef. Turn to coat. Cover and refrigerate.

Place pumpkin on baking tray. Drizzle with a little oil and season with salt and pepper. Roast, turning once, for 35minutes or until golden and tender. Transfer to a large bowl.

Meanwhile, blanch or steam the asparagus for 3 minutes.  Don’t overcook or it becomes soggy.

Remove beef from marinade. Barbecue for 3 to 4 minutes on each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Thinly slice.

Add green leaves, goats cheese, onion and pumpkin, Toss gently to combine. Place salad on serving plates. Top with beef and serve.

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