Zataar Rubbed Beef Medallions with Roasted Pumpkin Wedges and Yogurt Sauce

Ingredients

• 1 pack Silver Fern Farms Beef Medallions
• 2 Tbsp zataar
• ½ cup pine nuts
• 4 cups baby rocket

Roasted Pumpkin:

• 1 small buttercup pumpkin, unpeeled, deseeded and cut into wedges
• 1 Tbsp olive oil

Coriander Sauce:

• 50g fresh coriander (leaves and stalks included)
• 1 clove garlic
• 5 Tbsp olive oil

Yoghurt Sauce:

• 200g Greek yoghurt
• 1 tsp sriracha (or more as desired)

Method

Preheat oven to 200°C. Oil and season pumpkin wedges and roast for 30 to 40 mins or until cooked through and golden. Cover and set aside until ready to serve. 

To prepare the coriander sauce, put coriander, garlic, oil and ½ tsp salt in a small food processor. Process until smooth.

To prepare the yoghurt sauce, mix yoghurt and sriracha. 

Remove Silver Fern Farms Beef Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins. Coat beef with oil, season with zataar and salt and pepper and cook over med-high heat for 3-4 mins each side.

Remove from heat, cover loosely, and allow to rest for 5 mins before slicing across the grain. 

Meanwhile, toast pine nuts in a small pan for 1-2 mins. 

To serve, divide the rocket among 4 shallow bowls, add roasted pumpkin and drizzle with yoghurt and coriander sauce. Place the sliced beef on the side and top with toasted pine nuts and pepper.