Recipe by Annabel Langbein
I love the warm fall flavors of this roasted vegetable salad. Pomegranate molasses is a great ingredient to keep in the pantry. It’s inexpensive to buy, keeps well and lends an interesting sweet-and-sour flavor to meats and other dishes.
Prep time 15 mins Cook time 30-40 mins Serves 10-12 2¾ lb beef strip steak, cut in 2 pieces lengthwise 4 tbsp pomegranate molasses 4 tsp ground cumin 2 tsp coriander salt and ground black pepper ½ medium pumpkin 3 eggplants 4 red bell peppers 4 tbsp olive oil, plus extra for grilling 2 tsp ground cumin 8 handfuls baby spinach, watercress or arugula leaves, to serve ¼ cup dukkah, to serve Garlic Dressing ¾ cup good-quality mayonnaise ¾ cup greek yogurt 1-2 cloves crushed garlic 2 tbsp lemon juice ½ tsp salt ground black pepper, to taste.Rub beef all over with pomegranate molasses. Sprinkle the cumin and coriander on a board with 1 tsp salt and pepper to taste. Roll the flesh side of the meat in this. The beef can be prepared ahead and marinated for up to 24 hours in the fridge (bring back to room temperature before cooking). Peel and deseed pumpkin and cut into ¼-inch-thick slices. Halve eggplants lengthwise and cut into ½-inch-thick slices. Core red bell peppers and cut each into 8 pieces. Place pumpkin, eggplant and bell peppers on a tray, drizzle with oil, sprinkle with cumin, salt and pepper, and toss to coat evenly. When ready to cook, preheat a griddle plate with a little oil and grill beef over medium-high heat until browned all over (about 2 minutes each side). Reduce heat and cook until done to your liking (about 20-25 minutes for medium-rare). Alternatively, brown beef in a lightly oiled frypan then roast in an oven preheated to 400°F (15-20 minutes). Rest beef for 10 minutes before carving into thin slices across the grain to serve. Grill vegetables in batches if necessary, turning frequently, until lightly charred and tender (15-20 minutes), or roast in an oven preheated to 400°F (30-40 minutes). Meanwhile, to make the Garlic Dressing, stir together the ingredients. This dressing will keep for up to 2 weeks in a jar in the fridge. When ready to serve, arrange baby spinach, watercress or arugula on a large platter and top with vegetables and beef. Drizzle with Garlic Dressing and sprinkle with dukkah. Recipe by Annabel Langbein