Lupin kibble, beef and roast veg salad

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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

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