Steak with nutty kale

Serves: 4

Time to make: 35 mins

Ingredients

400g pumpkin, cut in chunks
4 parsnips, cut in long strips
2 tablespoons pine nuts
2 tablespoons macadamia oil
1 red onion, sliced
1 bunch (about 250g) kale, stalks removed, roughly chopped
4 x lamb leg steaks (450g)

Instructions

Stay Awake

1 Preheat oven to 200.C. Spray a baking tray with oil and spread out pumpkin and parsnips. Roast for 20-25 minutes until tender.

2 In a dry pan, toast pine nuts over a medium heat until golden. Remove from pan and set aside. Add half the oil to pan. Add onion and cook until soft and brown. Add kale and cook for 3-4 minutes, until tender. Stir pine nuts through mixture. Set aside and keep warm. Turn up heat and return pan to stove.

3 Rub remaining oil over steaks, and cook each side for about 2 minutes until medium rare.

4 Serve steaks with kale mixture, roasted parsnips and pumpkin.

Nutrition Info (per serve)

Calories 391 cal

Kilojoules 1640 kJ

Protein 29 g

Total fat 20 g

Saturated fat 5 g

Carbohydrates 25 g

Sugar 17 g

Dietary fibre 9 g

Sodium 120 mg

Calcium 190 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.