Serves 2

Ingredients

• 2 medium Rib Eye Steaks
• Mustard
• Tbsp olive oil or olive oil spray
• 500 g Pumpkin
• 1 medium red onion
• 2 medium tomatoes
• 1/2 bag baby spinach leaves
• 2 Thick pieces of olive/ grainy bread/ foccacia or similar.
• Hummus or mayonnaise
• 30g feta crumbled seasoning

Dressing:

• 1/4 cup white balsamic vinegar
• splash olive oil
• salt and pepper
• 1/2 tsp french mustard

Method

Pre heat oven to 180degrees C. Chop pumpkin into 1 - 2 cm cubes, peel onion and cut into wedges ( leaving the root in tact to hold it together). Toss in olive oil/ spray with oil, season with salt and pepper and roast for 30 - 45 mins until starting to go brown, turning once. Coat the steak with mustard and leave at room temp whilst veg are roasting.

Make the salad dressing and toss the spinach leaves with it in a separate bowl.

Chop tomatoes into wedges and add to onions and pumpkin, toss together and roast for a further 15 mins. Take out of the oven and let cool slightly whilst cooking steak. Cook steak in a hot frying pan or BBQ to your preferred level. Let sit for a few minutes and then slice into 1cm thick strips. Toast bread in toaster, under or on grill.

To Serve

Place toast in center of plate and spread some hummus/ mayonnaise on it. Make a pile with the dressed spinach on the top of the toast. Sprinkle half of the pumpkin/onion tomato mixture over the top, place steak strips on top and sprinkle with feta.

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At the end of the REAL Women’s Duathlon series the member who submitted the highest rating recipe will be announced Supreme Winner and take away the prize of a dinner for two at one of our award winning restaurants (to the value of $150). We also have other prizes up for grabs for recipes topping the ratings at the end of each month.