Ingredients
3 beetroot, cut into cubes
2 carrots, cut into cubes
¼ pumpkin, cut into cubes
1 cup brown rice
1 cup black rice
500g rump steak
250g asparagus
1 red onion, thinly sliced
large handful of parsley, chopped
2 Tbsp capers, chopped
1 Tbsp Dijon mustard
2 Tbsp red wine vinegar
2 oranges, juiced
½ cup shaved parmesan
⅓ cup olive oil
salt and pepper
Method
Toss cubes of beetroot, carrots and pumpkin in olive oil and salt and pepper and roast until golden. Put aside to cool.
Cook the two rices in salted, boiling water for 30 minutes and then cool.
Blanch the asparagus and then put
it aside to cool.
While the vegetables and rice are cooking, slice the steak thinly and then sear in a pan quickly.
Mix together the mustard, vinegar, orange juice and olive oil.
Season to taste.
When the vegetables are cool, add the onion, parsley, capers and steak and mix lightly. Add the dressing and mix again lightly and top with the parmesan.
Recipe requested by Marilyn Farmer, of Oamaru. Recipe provided by Steam Cafe, Oamaru.
