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Moroccan Beef and Roast Vegie Salad

Moroccan Beef Salad


  • 450g beetroot, peeled, chopped into chunks
  • 2 cups diced potato, skin on
  • 2 cups diced butternut pumpkin, skin on
  • 600g Scotch fillet steak
  • 2 teaspoons Moroccan spice mix
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 400g can no-added-salt brown lentils, drained, rinsed
  • 4 cups baby spinach



  1. Preheat oven to 200°C. Line a baking tray with baking paper. Microwave beetroot, potato and pumpkin on high for 5 minutes. Arrange vegetables on prepared tray, spray with olive oil and bake for 25 minutes, or until roast vegies are soft and browned.
  2. Meanwhile, set a heavy-based grill pan over medium–high heat. Spray steak with cooking oil, then sprinkle sides with Moroccan spice mix. When pan is hot, add steak and cook for 3 minutes per side for medium-rare, or until done to your liking. Cover steak to keep warm and set aside.
  3. Whisk vinegar and olive oil in a small bowl to make vinaigrette. Combine lentils and spinach in a large bowl. Add roast vegies and vinaigrette to salad bowl and mix well. Cut reserved steak into thick strips; add to salad, mixing gently.
  4. Season salad with cracked black pepper and serve.

Serves: 4              Time to make: 30 mins

Author: Donna Saunders