Steak with nutty kale

Serves: 4
Time to make: 35 mins

Total cost: $ 22.28 / $ 5.57 per serve

(at time of publication)

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

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)

Kilojoules 1640kJ

Calories 391cal

Protein 29g

Total fat 20g

–Saturated fat 5g

Carbohydrates 25g

–Sugars 17g

Dietary fibre 9g

Sodium 120mg

Calcium 190mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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