Rump Steak with Baked Pumpkin and Feta

1. Preheat a frying pan or chargrill to moderately hot. Rub the meat with some olive oil and season well with salt and pepper. Cook for 2 minutes on each side or until cooked to your liking. Set aside to rest for 5 minutes, covering loosely with foil.
2. Slice the meat and serve with the baked pumpkin and some dressed rocket leaves.

To make the baked pumpkin:

1. Preheat the oven to 180°C. Place the pumpkin and onion into a large roasting tray and toss with the oil. Season with pepper and bake at 180°C for 30 minutes or until soft.
2. Crumble the cheese and vinegar on top and bake for a further 20 minutes or until the cheese and vegetables are nicely coloured. Sprinkle with the pine nuts.

TIPS: 

1. There is need to peel the pumpkin, and the skin provides a great source of fibre.
2. Try using sweet potato or parsnip as a pumpkin alternative.

*Recipe via Australian Beef