INGREDIENTS

For the sautéed veggies

1 corn on the cob or

1 cup of frozen corn

A handful of red pepper chopped into strips

1 cup of Hokkaido pumpkin chopped into thin, small pieces

1 garlic clove, crushed and chopped finely

1 tsp cumin powder

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional, if you want it a little spicy)

some cilantro chopped

1 tsp salt, add to taste

 

For the baked pineapple

a few slices of pineapple, cut into slices about 2cm thick

1/2 tsp cinnamon

 

For the salad

some baby tomatoes chopped in quarters

1 avocado sliced into cubes

some parsley, well chopped

some olive oil1 tbsp lemon juice

a handful of mixed salad greens

salt & pepper to taste

roasted and chopped nuts and seeds

 

For the steak

1 juicy marbles filet

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

1/2 tsp mustard powder

1- tsp salt

 

METHOD

For the pineapple

1. Preheat the oven to 180c. Prepare a tray and put a piece of baking paper over it.

2. Lay your slices of pineapple on the tray. Sprinkle them with a little cinnamon. Bake the slices for about 7 minutes then check them. If they’re brown take them out of the oven, if they’re not, bake them for another 5 minutes or until they are nice and browned.

 

For the corn, pumpkin & pepper

1. Heat a pan. Add red peppers first. Roast the red pepper on the pan without any oil for about 6 minutes, until they started getting toasted.

2. Next, add the chopped pumpkin to the pan, approximately 2 tbsp of of olive oil, cumin and salt. Combine the red pepper with the new editions until everything well mixed. Cover the veggies and let them sit in the pan and cook while being covered for 5 minutes. After 4 minutes toss the mix again and then cover for another 5 minutes.

3. While the veggies are sautéing, prepare your corn. If you are using fresh corn, cut your cob of corn in half. Then gently slice the corn kernels of the cob and onto a cutting board. If you’re using frozen corn, pour them into a cup.

4. When your veggies on the stove are mostly finished cooking, add the corn and garlic to the pan and mix them in. You can add a dash more of oil and cilantro and allow everything to roast a little more on the pan for about 4 minutes.  After 4 minutes you can taste the veggies. If they taste good and fully cooked to you, turn of the heat and allow them to cool. If they’re not ready, cover them and sauté for about 5 more minutes.

 

For the salad

1. In a medium sized bowl put your salad greens. Add some your tomatoes, avocado, cucumber , parsley, olive oil, lemon, pepper and salt to the greens and toss everything until well combined. Put this mix on the pate/ bowl you’re going to arrange the salad on.

 

For the meat

1. Sprinkle salt, garlic powder, onion powder, smoked paprika & mustard powder over you filet.

2. Heat a non stick pan. Add oil to the pan. When the oil is hot, add your steak to the pan. Cook it for about 4 minutes on each side, until each side is nicely browned.

3. When the filet is done cooking remove it from the heat. Gently slice your steak into stripes, or in whatever style you want.

 

Assembling the salad

1. Take your roasted pineapple and cut it into bite sized pieces, then add it to the salad. Take your sautéed veggies and add them to your bowl. Then take your steak strips and add them to the bowl. Top with roasted nuts and seeds. Mix it all together, adjust the salt and pepper to your taste. Bon appetite!