Paleo Roasted Pumpkin Salad Bowl with Homemade Sun-Dried Tomato Pesto

For the Pumpkin Salad

Pre-heat the oven to 180c.

Remove the skin from the pumpkin before cutting the flesh into small cubes, coating in the salt, pepper, garlic cloves, fresh thyme and 1 tbsp. of the olive oil, spreading over a baking tray and placing in the oven for approximately 30 minutes, or until cooked through and golden.

Once the pumpkin has roasted, remove from the oven and set aside.

In the mean time, grate/blend the cauliflower and broccoli florets seperately and set aside.

In a frying pan, add a tbsp. of olive oil and when hot, add the steak, sprinkling on the salt and pepper. Fry for a few minutes before turning over, sprinkling on a little more salt and pepper and frying until cooked as desired.

Remove the steak and set aside.

Add some cold water to a pan and place on the cooker before adding the eggs and boiling for approximately 4-6 minutes. Once boiled, remove from the pan and set aside.

Flash fry the cauliflower and broccoli 'rice' for just a few minutes to heat through.

Peel the eggs and place all the ingredients into a bowl.

For the Sun-Dried Tomato Pesto

Dry pan roast the pine nuts for a few minutes.

Add the basil and garlic into a blender and blend for a few minutes before adding the sun-dried tomatoes, pine nuts and parmesan and blending some more.

Whilst the blender is still on, slowly add the oil, stopping to scrape the sides when necessary.

Add the salt and pepper to taste and continue blending until you have your desired consistency and taste.

Remove the pesto and place in a dish.

Serve as an accompaniment to the already delicious salad bowl.

Notes

Alternatively, you can eat the cauliflower and broccoli 'rice' raw, without frying.