Pull-apart Balsamic Beef, Pumpkin and Feta Salad – Gluten-Free, Grain-Free, Corn-Free, Citrus-Free

 

Pull-apart Balsamic Beef, Pumpkin & Feta Salad Recipe

Ingredients:

Balsamic Beef:

• 1 boneless piece of beef (about 1kg)
• 4 cloves garlic
• ½ cup balsamic vinegar
• 1 tbsp honey
• 1 cup organic beef stock

Pumpkin Salad:

• 1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces
• olive oil cooking spray
• 1/2 cup pine nuts
• 200g baby spinach
• 120g Persian feta, crumbled
• 1 red onion

Dressing Options:
1) Create the honey and balsamic dressing below2) Serve without dressing but with a dollop of yogurt
(or if you’re feeling lazy, you could use the use the left over juices from the slow cooked beef and perhaps just add a tad more honey!)

Honey and balsamic dressing

• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil

Method:

1. Place beef in to the slow cooker
2. In a small bowl mix balsamic vinegar, honey and stock. Chop the garlic cloves in half.
3. Pour the liquids onto beef along with the halved garlic cloves.
4. Set slow cooker to cook for 4 hours on high or 6 to 8 hours on low (the meat will be ready if it easily breaks off with your fork).
5. Remove the beef from the slow cooker. Drain off some of the sauce, but not all of it. Place it into a dish, like a large plate or a lasagne pan.
6. Using forks pull apart the roast, then gently pour 1/4 cup to half a cup of the sauce over the meat. You can keep the remaining sauce for something else or gravy in the future, or as the salad dressing if you like! Set the beef aside until ready to use or once salad has

To create the salad:

1. Preheat oven to 250°C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature.

2. Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook, stirring, for 3 minutes or until golden.
3. Make honey and balsamic dressing: Combine honey, vinegar and oil in a microwave safe jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined.
4. Place spinach and pumpkin in individual serving bowls or one large bowl. Sprinkle with pine nuts, chopped red onion and feta. Top with slow cooked beef. Drizzle with dressing. Season with salt and pepper. Serve.

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