Spiced beef, pumpkin and kale salad recipe | Australian Beef - Recipes, Cooking Tips and More

Ingredients

• 2 x 200g round steaks (about 2cm thick)
• ¼ small Japanese pumpkin, peeled and cut into wedges
• 1 small broccoli, thickly sliced (keep the pieces large as it makes it easier to handle)
• ½ tsp each cracked black pepper, chilli flakes and ground coriander
• 2 cups coarsely torn kale (about ½ bunch)
• 1 golden shallot, thinly sliced
• 2 tbsp extra-virgin olive oil
• Juice of 1 lemon
• ¾ cup coarsely torn flat-leaf parsley
• 2 tbsp roasted pepitas
• 4 tbsp natural yoghurt
• 1¼ tbsp each tahini
• 1¼ tbsp lemon juice
• 1¼ tbsp olive oil