Apologies for the lull here at Southern Spoon recently. We hosted my awesome sister in Sydney for a couple of weeks, after which I few straight to Iceland for work (fabulous fish, meat, soups, berries, etc-- see proof on my instagram feed @SouthernSpoon), then we moved house-- always an exhausting exercise, but our new kitchen makes up for it. It's big by inner-city standards, equipped with new appliances, and just around the corner from a great grocery store and Newtown, a central Sydney suburb known for its great cafes and restaurants. So goodbye to our tiny, 1970s vintage kitchen, and hello to white granite countertops and a new neighborhood of food and drinks to explore.
This simple salad is inspired by one over at Sydney-based blog
Eat Drink Paleo (a beautiful blog of delicious, doable, whole food recipes-- highly recommended). Aussie salads are delicious: focused on seasonal produce without tons of dressing weighing them down, and this one is the perfect balance of textures and flavors. The slight sweetness of the dukkah-crusted pumpkin goes well with the savory steak and peppery rocket (aka arugula), and a simple olive oil and apple cider vinegar dressing is all the salad needs to bring the flavors together. Rather than eggplant, you could easily substitute bell pepper or tomatoes, cutting them into slices before roasting for 15-20 minutes.
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| paleo-friendly salad of rocket, steak, dukkah-crusted pumpkin, and roasted eggplant |
This is delicious for lunch or dinner, and would make a great salad to transport to a barbeque or pot luck event, as the hardier rocket leaf holds up very well in a dressing, staying crisp for hours after it is made. The steak packs a protein punch, so this salad will fill you up and keep you satisfied till your next meal. It's paleo, gluten-free, and dairy-free, and allergy friendly for serving to a crowd (though careful about what nuts/seeds you use in the Dukkah if cooking for nut-sensitive eaters). Hope you enjoy it as much as we do.
Rocket Salad with Steak, Roasted Peppers & Dukkah-Crusted Pumpkin
Serves 3-4 as a main course, 6-8 as a side
Inspired by
Eat Drink Paleo
1.5 lbs (680 g) flank beef steak or other thin-cut of beef
pinch of freshly ground salt and pepper
3 teaspoons cooking oil (such as rice bran oil), divided use
2 cups rocket (arugula), rinsed and spun dry
2 cups diced pumpkin (kent, grey, butternut), about 1-inch squares
2 tablespoons dukkah (see my easy, homemade dukkah recipe
here)
1 cup diced eggplant, about 1-inch squares
Vinaigrette:
2 tablespoons extra virgin olive oil
1 teaspoon apple cider vinegar
1 small clove garlic, minced
freshly ground pepper to taste
Preheat oven to 215C / 420F, and line a baking sheet with baking paper.
In a large bowl, add 1 teaspoon of cooking oil and diced pumpkin, tossing to coat. Add the dukkah, and toss to coat the pumpkin evenly with the dukkah. Arrange the pumpkin and diced eggplant on the baking sheet lined with baking paper or greased well with oil, spreading out the vegetables so that the pieces aren't touching. (You may need to spread everything out over two baking trays). Place in pre-heated oven and cook at 215C / 420F for 18-25 minutes, turning over the pieces halfway through, until pumpkin is cooked through. (If the eggplant pieces are done earlier and beginning to brown, just remove them and set aside while the pumpkin continues to cook).
While the pumpkin and eggplant are cooking: season the steak on both sides with salt and pepper. Heat a skillet to medium heat. When the skillet is hot, swirl 2 teaspoons cooking oil around to coat the skillet evenly. Add the steak, and cook for 3-4 minutes on each side, till seared on the outside but still pink in the middle (medium), or to your desired level of doneness. Remove steak and set aside to rest for 5-10 minutes before thinly slicing across the grain into 1/4-inch thick slices.
Make a vinaigrette by whisking together the 2 tablespoons of olive oil, 1 teaspoon apple cider vinegar, and the minced garlic.
To assemble the salad: on a large serving platter or wide bowl, spread out the rocket leaves. Scatter the dukkah-crusted pumpkin and the roasted eggplant evenly over the leaves. Arrange the steak slices along the top of the salad, and drizzle the vinaigrette over the entire salad. Top with freshly ground pepper to taste. Serve immediately, or chill for up to 6 hours, and bring to room temperature before serving.
Leftover salad will keep for two days in the fridge in a sealed container.
