Spiced sirloin, squash and savoy salad
https://www.coop.co.uk/recipes/spiced-sirloin-squash-and-savoy-salad
This warm, winter salad with roasted butternut squash and zingy ginger dressing makes a filling dinner
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Feeds
4
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 17g
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Ingredients
- 1 butternut squash, halved, deseeded and cut into 2cm slices
- 4 tbsp Co-op extra virgin olive oil
- 1 tbsp smoked paprika
- 3 garlic cloves, crushed
- 30g Co-op cashew nuts, roughly chopped
- 2 Co-op Irresistible Hereford sirloin steaks (about 500g)
- Zest and juice of 2 limes
- 2cm ginger, finely grated
- 1 red chilli, deseeded and finely chopped
- 1 Co-op British savoy cabbage, cored and shredded
- ½ x 25g pack mint, leaves only, or ½ tsp dried
- 3 spring onions, thinly sliced horizontally
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Toss the squash in 1 tbsp of the oil, with the paprika and three-quarters of the garlic
- Season and roast for 45-50 mins, until softened and lightly charred. Add the nuts for the final 5 mins
- When the squash is almost done, set a griddle pan over a high heat
- Rub the steaks with 1 tbsp of the oil and season
- Cook for 3-4 mins on each side for medium-rare or to your taste. Set aside to rest for 5 mins then cut into 2cm slices
- Whisk the rest of the oil and garlic with half the zest and juice, the ginger and chilli
- Toss with the cabbage, mint and spring onion in a bowl, massaging with your hands to soften the cabbage
- Serve topped with the squash, steak, and remaining zest and juice
