Sizzling spiced sirloin sliced and laid over a bed of dreamy homemade pumpkin and chickpea hummus! Served with a side of tangy pickled veggies.
Sizzling Sirloin & Perfect Pumpkin Hummus
Sizzling Sirloin & Perfect Pumpkin Hummus
with crispy chickpeas & fresh salad leaves
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beef
- Chickpeas
- Cucumber
- Free-Range Beef Sirloin
- Ground Cumin
- NOMU Oriental Rub
- Pumpkin Chunks
- Pumpkin Seeds
- Salad Leaves
- Tomato
- Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender
- Paper Towel
- Butter (optional)
TIME TO ROAST
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 25-30 minutes, shifting halfway. In a bowl, coat the drained chickpeas with oil, the ground cumin, and some seasoning.
PICKLE THE VEGGIES
Place the white wine vinegar, 2 tbsp of water, and 1 tsp of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Add the cucumber matchsticks and the diced tomatoes. Toss until fully combined and set aside to pickle. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan.
CRISPY CHICKS
When the pumpkin has 15-20 minutes remaining, remove the tray from the oven and scatter over the dressed chickpeas. Roast for the remaining time until the pumpkin is cooked through and the chickpeas are crispy.
SIZZLING SIRLOIN
Return the pan to a medium high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the chickpeas and pumpkin are done, place ½ the pumpkin chunks and ¾ the chickpeas in a blender or food processor. Pulse until smooth, adding a drizzle of water or olive oil if it’s too thick for your liking. In the bowl with the pickled veg, add the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until fully combined.
LET THEM EAT STEAK!
Smear the homemade hummus, top with the steak slices, and side with the salad and the remaining roasted veg. Done and dusted, Chef!
Pumpkin Chunks - 250g
Chickpeas - 60g
Ground Cumin - 2,5ml
White Wine Vinegar - 15ml
Cucumber - 50g
Tomato - 1
Pumpkin Seeds - 10g
Free-range Beef Sirloin - 160g
NOMU Oriental Rub - 7,5ml
Salad Leaves - 20g
TIME TO ROAST
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 25-30 minutes, shifting halfway. In a bowl, coat the drained chickpeas with oil, the ground cumin, and some seasoning.
PICKLE THE VEGGIES
Place the white wine vinegar, 3 tbsp of water, and 2 tsp of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Add the cucumber matchsticks and the diced tomatoes. Toss until fully combined and set aside to pickle. Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan.
CRISPY CHICKS
When the pumpkin has 15-20 minutes remaining, remove the tray from the oven and scatter over the dressed chickpeas. Roast for the remaining time until the pumpkin is cooked through and the chickpeas are crispy.
SIZZLING SIRLOIN
Return the pan to a medium high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the chickpeas and pumpkin are done, place ½ the pumpkin chunks and ¾ the chickpeas in a blender or food processor. Pulse until smooth, adding a drizzle of water or olive oil if it’s too thick for your liking. In the bowl with the pickled veg, add the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until fully combined.
LET THEM EAT STEAK!
Smear the homemade hummus, top with the steak slices, and side with the salad and the remaining roasted veg. Done and dusted, Chef!
Pumpkin Chunks - 500g
Chickpeas - 120g
Ground Cumin - 5ml
White Wine Vinegar - 30ml
Cucumber - 100g
Tomato - 1
Pumpkin Seeds - 20g
Free-range Beef Sirloin - 320g
NOMU Oriental Rub - 15ml
Salad Leaves - 40g
TIME TO ROAST
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 30-35 minutes, shifting halfway. In a bowl, coat the drained chickpeas with oil, the ground cumin, and some seasoning.
PICKLE THE VEGGIES
Place the white wine vinegar, 4 tbsp of water, and 3 tsp of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Add the cucumber matchsticks and the diced tomatoes. Toss until fully combined and set aside to pickle. Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan.
CRISPY CHICKS
When the pumpkin has 15-20 minutes remaining, remove the tray from the oven and scatter over the dressed chickpeas. Roast for the remaining time until the pumpkin is cooked through and the chickpeas are crispy.
SIZZLING SIRLOIN
Return the pan to a medium high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the chickpeas and pumpkin are done, place ½ the pumpkin chunks and ¾ the chickpeas in a blender or food processor. Pulse until smooth, adding a drizzle of water or olive oil if it’s too thick for your liking. In the bowl with the pickled veg, add the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until fully combined.
LET THEM EAT STEAK!
Smear the homemade hummus, top with the steak slices, and side with the salad and the remaining roasted veg. Done and dusted, Chef!
Pumpkin Chunks - 750g
Chickpeas - 180g
Ground Cumin - 7,5ml
White Wine Vinegar - 45ml
Cucumber - 150g
Tomatoes - 2
Pumpkin Seeds - 30g
Free-range Beef Sirloin - 480g
NOMU Oriental Rub - 22,5ml
Salad Leaves - 60g
TIME TO ROAST
Preheat the oven to 200°C. Place the pumpkin pieces on a roasting tray, coat in oil and seasoning. Pop in the hot oven and roast for 30-35 minutes, shifting halfway. In a bowl, coat the drained chickpeas with oil, the ground cumin, and some seasoning.
PICKLE THE VEGGIES
Place the white wine vinegar, 5 tbsp of water, and 4 tsp of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Add the cucumber matchsticks and the diced tomatoes. Toss until fully combined and set aside to pickle. Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan.
CRISPY CHICKS
When the pumpkin has 15-20 minutes remaining, remove the tray from the oven and scatter over the dressed chickpeas. Roast for the remaining time until the pumpkin is cooked through and the chickpeas are crispy.
SIZZLING SIRLOIN
Return the pan to a medium high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional) and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FINAL TOUCHES
When the chickpeas and pumpkin are done, place ½ the pumpkin chunks and ¾ the chickpeas in a blender or food processor. Pulse until smooth, adding a drizzle of water or olive oil if it’s too thick for your liking. In the bowl with the pickled veg, add the rinsed salad leaves, seasoning, and a drizzle of olive oil. Toss until fully combined.
LET THEM EAT STEAK!
Smear the homemade hummus, top with the steak slices, and side with the salad and the remaining roasted veg. Done and dusted, Chef!
Pumpkin Chunks - 1kg
Chickpeas - 240g
Ground Cumin - 10ml
White Wine Vinegar - 60ml
Cucumber - 200g
Tomatoes - 2
Pumpkin Seeds - 40g
Free-range Beef Sirloin - 640g
NOMU Oriental Rub - 30ml
Salad Leaves - 80g
Woolies Products in this dish
