Mexican beef salad

Ingredients (serves 4):

• 400g butternut pumpkin, peeled, cut into 1cm cubes
• Olive oil cooking spray
• 4 limes
• 450g beef rump steak, trimmed
• 35g packet taco seasoning
• 400g can red kidney beans, rinsed, drained
• 310g can corn kernels, rinsed, drained
• 1/2 cup fresh coriander leaves
• 4 green onions, thinly sliced
• 2 garlic cloves, crushed

Method:

1. Preheat oven to 200°C.
2. Place pumpkin in a roasting pan. Spray with oil. Roast, shaking pan occasionally, for 15 minutes or until golden and tender.
3. Meanwhile, preheat a barbecue plate or chargrill on medium heat.
4. Juice 2 limes and set aside.
5. Sprinkle beef with taco seasoning. Spray with oil. Cook for 3 minutes each side for medium or until cooked to your liking.
6. Remove to a plate. Cover and set aside for 5 minutes to rest.
7. Meanwhile, cut remaining limes in half. Cook, cut side down, for 1 minute or until slightly charred.
8. Place pumpkin in a bowl. Add beans, corn, coriander, onion, garlic and reserved lime juice.
9. Thinly slice beef. Add to pumpkin mixture. Toss to combine.
10. Serve with lime halves.