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

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