Seared Beef Medallions and Roast Pumpkin Salad with Harissa Dressing

Ingredients

• 1 pack Silver Fern Farms Beef Medallions
• 500g pumpkin cut into 3cm chunks
• 1 Tbsp olive oil
• 1 cup quinoa
• 100g baby spinach leaves
• 1 red onion, thinly sliced
• ⅓ cup almonds, toasted and roughly chopped

Harissa Dressing:

• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp harissa (powder mixed with water to form a paste)
• 1 clove of garlic, crushed

Method

Preheat the oven to 200°C.

Remove Silver Fern Farms Beef Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Place the pumpkin in a shallow baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 mins or until tender and slightly caramelised. Set aside.

Meanwhile, cook the quinoa according to packet instructions.

Once the pumpkin and quinoa are just about cooked, season the beef with salt and pepper and drizzle with oil.

Bring a frying pan to med-high heat. Sear for 3 mins each side for med-rare. Remove from heat, cover loosely, and allow to rest for 5 mins before slicing across the grain.

To prepare the dressing, in a small bowl, whisk together olive oil, lemon juice, harissa paste, garlic and season with salt and pepper.

In a large salad bowl, combine the roasted pumpkin, quinoa, baby spinach leaves, red onion slices, and chopped almonds. Toss gently to combine.

Drizzle the dressing over the salad and toss again to coat all the ingredients evenly.

Divide the salad among shallow plates and top with beef.