Morrocan Beef with Pumpkin And Chickpea Salad and Eggplant Aioli

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using).
2. Toss pumpkin, chickpeas and first measure of GF Moroccan beef spice mix on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 20–25 minutes, until pumpkin is golden and cooked though. Turn once during cooking.
3. Pat beef dry with paper towels and place in a shallow bowl. Rub with olive oil, second measure of GF Moroccan beef spice mix and salt. Set aside to marinate at room temperature for about 5 minutes. While beef marinates, prepare the rest of the meal.
4. Use a vegetable peeler to peel carrots (discard outer peel) then peel carrots and courgettes into long, thin ribbons. Thinly slice carrot and courgette cores. Place all in a large bowl, along with all remaining salad ingredients, mix to combine and season to taste with salt and pepper.
5. Heat a drizzle of oil in large fry-pan on high heat. Cook beef, in batches if needed, for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for a few minutes before slicing thinly against the grain.
6. While beef is cooking, mix together eggplant aioli ingredients in a small bowl and set aside. Toss cooked pumpkin and chickpeas through salad.
7. Divide pumpkin and chickpea salad between plates and top with slices of Moroccan beef. Serve eggplant aioli on the side.