50 g butternut pumpkin, peeled, cut into cubes
1 olive oil spray
1 small lime, halved
125 g lean beef steak
70 g drained red kidney beans, rinsed
½ x 125g can corn kernels, drained, rinsed
15 g avocado, diced
1 spring onion, thinly sliced
½ garlic clove, crushed
¼ tsp ground paprika
¼ tsp dried oregano
¼ tsp chilli flakes
2 g fresh coriander leaves

50 g butternut pumpkin, peeled, cut into cubes 1 olive oil spray 1 small lime, halved 125 g lean beef steak 70 g drained red kidney beans, rinsed 15 g avocado, diced 1 spring onion, thinly sliced 2 g fresh coriander leaves

Pre heat oven to 200°C. Place pumpkin on a baking tray, spray with half the oil and roast until golden and tender, shaking occasionally.
Sprinkle beef with paprika, oregano and chilli flakes, spray with remaining oil and cook to your liking. Set aside.
Juice half the lime. Cut the remaining lime into halves or quarters and cook cut side down for 1 minute.
Thinly slice the beef and in a large bowl combine and toss with pumpkin, beans, corn, avocado, coriander, spring onion, garlic and lime juice. Serve with cooked lime.