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Spiced sirloin, squash and savoy salad

Spiced sirloin, squash and savoy salad


This warm, winter salad with roasted butternut squash and zingy ginger dressing makes a filling dinner

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    2114kj 508kcal
  • Fat
    High 49%
  • Saturates
    High 49%
  • Sugar
    Low 11%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 17g


  • 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


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Toss the squash in 1 tbsp of the oil, with the paprika and three-quarters of the garlic
  3. Season and roast for 45-50 mins, until softened and lightly charred. Add the nuts for the final 5 mins
  4. When the squash is almost done, set a griddle pan over a high heat
  5. Rub the steaks with 1 tbsp of the oil and season
  6. 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
  7. Whisk the rest of the oil and garlic with half the zest and juice, the ginger and chilli
  8. Toss with the cabbage, mint and spring onion in a bowl, massaging with your hands to soften the cabbage
  9. Serve topped with the squash, steak, and remaining zest and juice

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