Delicious oven-roasted pumpkin, with cauliflower and broccoli rice, fillet steak and a homemade sun-dried tomato pesto sauce… all combined to make a healthy salad bowl and all Paleo and gluten-free, of course!
Last Thanksgiving I made some really tasty pumpkin recipes that I totally forgot to post, what with being so busy developing the low-fat recipes for the 14 Day Paleo Meal Plan e-book.
One such pumpkin recipe was for this beautiful oven-roasted pumpkin salad bowl, which I made along with some sun-dried tomato pesto.
To say that it was both filling and delicious is an understatement!
I first got a taste for roasted pumpkin when making my first ever batch of pumpkin purée two Thanksgivings ago and have never looked back.
I mean, almost every vegetable tastes better when roasted, right?
The fillet steak was cooked to perfection and thinly sliced to accompany both the cauliflower rice and broccoli rice, as well as the soft-boiled eggs.
I also read in an article that the best way to eat broccoli and release the full nutrients is to actually grate/finely chop it.
So there you go, scientific proof that this recipe is mega healthy!
The sun-dried tomato pesto was an actual after-thought, quickly whipped up to add some sauce to the already tasty salad.
Pesto is one of those things that tastes so rich you’d think it takes ages to make but in actual fact, it only takes a few minutes!
This sun-dried tomato pesto recipe is a variation of my previous pesto recipe but makes such a delightful difference.
I’ve yet to decide wether or not I’ll post the rest of the pumpkin recipes I made last year over the next few weeks or save them for this Thanksgiving, but without any further delay (!), I bring now you my (not quite) seasonal pumpkin salad bowl recipe! ?
It’s also the perfect recipe to meal prep as you can roast the pumpkin ahead of time and refrigerate the ingredients the night before.
- 1 pumpkin
- 1 cauliflower head
- 1 broccoli head
- 225g fillet steak
- 2 eggs
- Pinch salt
- Pinch pepper
- 1 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 2 cloves garlic
- Handful fresh thyme
- 2 cups basil
- 3 garlic cloves
- 250g sun-dried tomatoes
- 1/3 cup pine nuts
- 1/2 cup parmesan
- Pinch salt
- Pinch pepper
- 1/2 cup extra virgin olive oil
- Pre-heat the oven to 180c.
- Remove the skin from the pumpkin before cutting the flesh into small cubes, coating in the salt, pepper, garlic cloves, fresh thyme and 1 tbsp. of the olive oil, spreading over a baking tray and placing in the oven for approximately 30 minutes, or until cooked through and golden.
- Once the pumpkin has roasted, remove from the oven and set aside.
- In the mean time, grate/blend the cauliflower and broccoli florets seperately and set aside.
- In a frying pan, add a tbsp. of olive oil and when hot, add the steak, sprinkling on the salt and pepper. Fry for a few minutes before turning over, sprinkling on a little more salt and pepper and frying until cooked as desired.
- Remove the steak and set aside.
- Add some cold water to a pan and place on the cooker before adding the eggs and boiling for approximately 4-6 minutes. Once boiled, remove from the pan and set aside.
- Flash fry the cauliflower and broccoli 'rice' for just a few minutes to heat through.
- Peel the eggs and place all the ingredients into a bowl.
- Dry pan roast the pine nuts for a few minutes.
- Add the basil and garlic into a blender and blend for a few minutes before adding the sun-dried tomatoes, pine nuts and parmesan and blending some more.
- Whilst the blender is still on, slowly add the oil, stopping to scrape the sides when necessary.
- Add the salt and pepper to taste and continue blending until you have your desired consistency and taste.
- Remove the pesto and place in a dish.
- Serve as an accompaniment to the already delicious salad bowl.
- Alternatively, you can eat the cauliflower and broccoli 'rice' raw, without frying.