Pumpkin Salad w/ Lentils and Brazillian Beef

I found these recipes in a magazine.
Of course, I changed them just a bit to suite our tastes ...

For the salad:
1 kg chopped pumpkin
3 small onions, peeled and chopped in 1/2
ground cumin
400g can lentils
dried cranberries
pepitas (pumpkin seeds), toasted
fresh lemon thyme leaves
baby rocket (arugula) leaves

Coat pumpkin and onions with olive oil then sprinkle with ground cumin. Bake on 200C for about 30 minutes ... In a bowl, make your salad. Throw together a few handfuls of rocket leaves, a few sprigs of lemon thyme leaves, a handful of dried cranberries, and the same of the toasted pepitas. Grind in the rind of a lemon and then squeeze it's juice on top. Rinse and drain the lentils, add them. When the pumpkin and onions are cooked, add them too.

Super simple and I LOVED THE TASTE of this salad !!

For the Meat:
1 kg beef rump steak chunks
4 cloves of garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 cup olive oil
1/4 cup orange juice (I used the pulpy kind)

Mix everything but the steak in a big glass bowl. Then add steak. Let marinate for a few hours. I only had about an hour last night and it was delicious even after that amount of time. You can thread these onto skewers and BBQ them but last night I just did them in a hot non stick fry pan. I pretty much just cooked one side, flipped it and cooked the other side.

Delicious. Even Alia and I, who don't generally go for steak, loved this.

Serve with lemon wedges ... but I squeezed them onto my salad rather than onto the meat ...

1 comment:

andrafaye said...

This is on my menu this week...especially after I saw you cooked it in a pan...I was going to make myself go out and get drenched grilling in the rain...but why when I can cook it in the pan? And stay dry...Oh, I miss the Southern Sun...