• 1/2 medium head cauliflower, cut into
    small florets
  • 300gm butternut pumpkin, cut into
    2cm cubes
  • 2 tbsp olive oil
  • 1 cup (190gm) white quinoa, rinsed
  • 2 x 300gm rump steaks, fat trimmed
    2 tbsp Moroccan seasoning
  • 1/3 cup Greek yoghurt
  • 1½ tbsp tahini Zest and juice of 1 lemon +extra wedges, to serve
  • 2 medium zucchini, peeled into ribbons
  • ¼ cup coriander sprigs
  • Flatbreads, to serve
Rtli C Img 3


Rtli C Img 3


  1. Preheat the oven to 200°C (180° fanforced). Line a baking tray with baking paper. Spread cauliflower and pumpkin onto tray, drizzle with half the oil, season and toss to coat. Roast in oven for 20-25 minutes or until golden and tender.

  2. Meanwhile, prepare quinoa according to packet instructions. Drain and set aside.

  3. Rub steaks with remaining oil and sprinkle with Moroccan seasoning. Heat a large non-stick frying pan over mediumhigh heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Slice beef.

  4. In a screw top jar combine yoghurt, tahini, lemon zest and juice and 2 tablespoons water. Season and shake well to combine.

  5. In a large bowl combine quinoa, cauliflower, pumpkin and zucchini. Top with beef and drizzle with dressing. Sprinkle with mint leaves and serve with
    flat breads and lemon wedges.