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  • 1kg jap, kent or butternut pumpkin, peeled and cut into 1½ cm dice
  • 2 cloves garlic, unpeeled
  • olive or canola oil spray
  • 1 tablespoon ground cumin
  • 200g baby spinach or mixed leaves
  • 420g can no-added-salt chickpeas, drained
  • ½ bunch coriander, chopped
  • 500g lean beef steak, fat trimmed
  • 200g natural yoghurt or low-fat Greek yoghurt
  • juice of ¼ lemon
  • ½ teaspoon ground cumin, extra
  • ½ teaspoon honey
  1. Preheat oven to 180°C (160°C fan forced).
  2. Place pumpkin cubes in a single layer on a oven tray lined with baking paper. Add garlic. Lightly spray with oil, sprinkle with ½ tablespoon cumin and roast in the oven for 25-30 minutes or until tender, turning halfway through cooking.
  3. In a large bowl combine spinach, chickpeas and coriander.
  4. Lightly spray a large non-stick frypan with oil and place on medium to high heat. Sprinkle remaining cumin onto both sides of steak. Grill for 3 minutes each side or until cooked to your liking. Remove from heat, cover and set aside to rest for 3 minutes before slicing thinly.
  5. To make dressing, squeeze cooked garlic out of its skin and mash in a small bowl. Add in yoghurt, lemon juice, extra cumin and honey; mix to combine.
  6. Divide salad ingredients among serving plates then top with pumpkin and beef. Pour dressing over salad just before serving or serve in individual dishes on the side.


  • Add 300g blanched green beans or asparagus.
  • Include other salad ingredients such as cherry tomatoes or sliced cucumber, radish or red onion.
  • Replace chickpeas with rinsed, drained no-added-salt cannellini beans, butter beans or four bean mix

Storage Suggestions

  • Serve immediately.

Equipment List

  • Oven tray
  • large bowl
  • large non-stick frypan
  • sharp knife
  • plate
  • small bowl
  • spoon
  • serving plates


Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.

Nutrition Information

597g Quantity per serving Quantity per 100g
Energy 1696kJ 330kJ
Protein 44.1g 7.4g
Fat, total 12.9g 2.2g
— Saturated 3.3g 0.6g
Carbohydrate 36.3g 6.1g
— Sugars 17.6g 3.0g
Fibre 12.4g 2.1g
Sodium 387mg 65mg