Parmesan-Crusted Beef Pave with Roast Pumpkin

Steps

1. Preheat oven to 220ºC. Bring a small pot of salted water to the boil. Line an oven tray with baking paper.
2. Place pumpkin on one side of prepared tray, toss with oil and season. Roast for 20 minutes to start.
3. Grate Parmesan into a small bowl, add breadcrumbs and mix to combine. Cut broccoli into small florets. Cut tomatoes in half and set both aside.
4. Heat oil in a medium fry-pan on high heat. Pat beef dry, add to pan and sear for 1 minute on each side. Remove from pan and place in a medium bowl.
5. Add beef spice mix and tomato paste to bowl with beef, season then massage mixture into beef until coated.
6. When pumpkin has roasted for 20 minutes, remove tray from oven and place beef on other side of tray.
7. Sprinkle half the Parmesan crust over pumpkin, and the other half over the beef. Return tray to oven to roast a further 5 minutes for medium (depending on thickness), or until beef is cooked to your liking and the pumpkin is tender and crust golden. Set beef aside to rest for 3-4 minutes.
8. When beef is resting, cook broccoli in pot of boiling water for 1-2 minutes, until bright green and tender. Drain well and return to pot, along with tomatoes and first measure of salsa vert. Toss well to combine and season to taste.
9. To serve, place roast pumpkin on one side of a plate, with beef and broccoli on the other side. Drizzle remaining salsa vert over beef and garnish with basil.