800g butternut pumpkin, peeled, cut into 2cm pieces
1 large red capsicum, deseeded, thinly sliced
1 large red onion, cut into wedges
1½ tbs extra virgin olive oil
2 tsp sumac
1 cup lupin kibble
1½ tbs lemon juice
1½ tsp wholegrain mustard
1 tsp maple syrup
400g beef rump steak
1 bunch fresh continental parsley, leaves picked
OPTIONAL: thinly sliced seeded red chilli; snow peas
METHOD
Preheat oven to 210ᵒC/190ᵒC fan forced. Line 2 baking trays with baking paper. Spread vegies over prepared trays. Drizzle with 1 tbs oil. Sprinkle with sumac. Season. Toss to combine. Roast for 25 minutes or until golden and tender.
Meanwhile, bring a saucepan of water to the boil. Cook kibble in a non-stick frying pan over medium heat, stirring, for 2 minutes or until toasted. Cool for 5 minutes. Add kibble to water. Reduce heat to medium-low. Simmer for 5 minutes or until al dente. Drain. Refresh under cold running water. Spread over a tray lined with paper towel to dry.
Combine juice, mustard, syrup and remaining oil in a bowl. Season.
Heat a chargrill or barbecue on medium-high. Spray steak with oil. Season. Cook, turning, for 3 minutes on medium or until cooked to your liking. Transfer to a place. Rest for 3 minutes. Trim excess fat. Thinly slice.
Combine the vegies, kibble, parsley, steak and half the dressing in a bowl. Toss. Divide among plates. Drizzle with remaining dressing
