Time to make: 35 mins
Total cost: $22.28 / $5.57 per serve
400g pumpkin, cut in chunks
4 parsnips, cut in long strips
2 tablespoons pine nuts
2 tablespoons macadamia oil
1 red onion, sliced
1 bunch (about 250g) kale, stalks removed, roughly chopped
4 x lamb leg steaks (450g)
Step 1Preheat oven to 200.C. Spray a baking tray with oil and spread out pumpkin and parsnips. Roast for 20-25 minutes until tender.
Step 2In a dry pan, toast pine nuts over a medium heat until golden. Remove from pan and set aside. Add half the oil to pan. Add onion and cook until soft and brown. Add kale and cook for 3-4 minutes, until tender. Stir pine nuts through mixture. Set aside and keep warm. Turn up heat and return pan to stove.
Step 3Rub remaining oil over steaks, and cook each side for about 2 minutes until medium rare.
Step 4Serve steaks with kale mixture, roasted parsnips and pumpkin.