1/2 medium head cauliflower, cut into small florets
300gm butternut pumpkin, cut into 2cm cubes
2 tbsp olive oil
1 cup (190g) white quinoa, rinsed
2 tbsp Moroccan seasoning
1/3 cup Greek yoghurt
1½ tbsp tahini
Zest and juice of 1 lemon +extra wedges, to serve
2 medium zucchini, peeled into ribbons
1/4 cup coriander sprigs
Flatbread, to serve
Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Spread cauliflower and pumpkin onto tray, drizzle with half the oil, season and toss to coat. Roast in oven for 20-25 minutes or until golden and tender.
Meanwhile, prepare quinoa according to packet instructions. Drain and set aside.
Rub steaks with remaining oil and sprinkle with Moroccan seasoning. Heat a large non-stick frying pan over medium-high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Slice beef.
Combine yoghurt, tahini, lemon zest and juice and 2 tablespoons water. Season and mix to combine.
In a large bowl combine quinoa, cauliflower, pumpkin and zucchini. Top with beef and drizzle with dressing. Sprinkle with mint leaves and serve with flat breads and lemon wedges.
Beef sirloin or scotch fillet steaks would also work well in this recipe.
Prepare the vegetables, quinoa and dressing the day before to save time.
Add a little extra water or lemon juice to the dressing if too thick.