Moroccan Beef Steaks with Pumpkin and Bread Salad

Steps

1. Cook veggies Preheat oven to 230°C. Dice carrot 2cm, then toss on a lined oven tray with pumpkin, first measure of Moroccan spice mix and a drizzle of oil. Season and cook for about 25 minutes, until tender.
2. Prep loaf Dice Turkish loaf 2cm, then toss in a medium bowl with a drizzle of oil. When veggies have 5 minutes remaining, place loaf pieces (croutons) to one side of the tray and cook for 5 minutes, till golden and crispy.
3. Prep beef steaks Pat beef steaks dry. Add to a medium bowl with remaining Moroccan spice mix, ½ tsp salt and a drizzle of oil. Combine to coat steaks and set aside.
4. Prep salad Roughly chop lettuce, dice cucumber and tomato 2cm, then add to a large bowl. Just before serving, add cooked veggies and croutons to bowl. Toss with a drizzle of olive oil and season to taste.
5. Cook beef steaks Heat a large fry-pan on a medium-high heat. Cook steaks for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 5 minutes. Slice thinly and reserve any resting juices. Alternatively, cook steaks on your BBQ grill as per step 5.
6. To serve Top bread salad with steak, any resting steak juices and a dollop of red pepper pesto. Keep salad and steak plain for fussier little foodies. You can also mix a little pesto with some mayo.