AuthorJaredCategory

Ingredients

 400 g pumpkin
 1 ½ tsp honey
 1 ½ tsp apple cider vinegar
 1 tbsp olive oil
 250 g beef strips
 1 tsp garlic
 400 g lentils, drained and rinsed
 1 tsp dried parsley
 100 g fetta cheese, crumbled

Method

1

Preheat the oven to 220°C/200°C fan-forced.

2

Place the pumpkin cubes on the prepared oven tray. In a small bowl or jug combine the honey, vinegar and half of the olive oil. Season with salt and pepper. Pour over the pumpkin and toss to coat. Place the pumpkin in the oven for 15-20 minutes, or until golden and softened. Set aside.

3

Meanwhile, heat the remaining olive oil in a medium frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the beef strips and garlic and cook for a further 3-4 minutes, or until browned. Add the lentils and half the parsley and cook for 2-3 minutes, or until heated through. Season with salt and pepper. Remove the pan from the heat.

4

In a large bowl combine the beef mixture and roasted pumpkin (stir gently so the pumpkin doesn't become mushy).

5

To serve, divide the beef and pumpkin mixture between bowls. Top with the fetta cheese and remaining parsley. Drizzle with a little extra olive oil. Enjoy!

Ingredients

 400 g pumpkin
 1 ½ tsp honey
 1 ½ tsp apple cider vinegar
 1 tbsp olive oil
 250 g beef strips
 1 tsp garlic
 400 g lentils, drained and rinsed
 1 tsp dried parsley
 100 g fetta cheese, crumbled

Directions

1

Preheat the oven to 220°C/200°C fan-forced.

2

Place the pumpkin cubes on the prepared oven tray. In a small bowl or jug combine the honey, vinegar and half of the olive oil. Season with salt and pepper. Pour over the pumpkin and toss to coat. Place the pumpkin in the oven for 15-20 minutes, or until golden and softened. Set aside.

3

Meanwhile, heat the remaining olive oil in a medium frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the beef strips and garlic and cook for a further 3-4 minutes, or until browned. Add the lentils and half the parsley and cook for 2-3 minutes, or until heated through. Season with salt and pepper. Remove the pan from the heat.

4

In a large bowl combine the beef mixture and roasted pumpkin (stir gently so the pumpkin doesn't become mushy).

5

To serve, divide the beef and pumpkin mixture between bowls. Top with the fetta cheese and remaining parsley. Drizzle with a little extra olive oil. Enjoy!

Beef with Honey Pumpkin, Lentils & Fetta Cheese