Steak with nutty kaleReviewed by our expert panel
(at time of publication)
- 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)
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)
Total fat 20g
–Saturated fat 5g
Dietary fibre 9g
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