Miso roast pumpkin and beef noodle salad

This low-cal and low-fat salad will fill 'em up.

• 1kg piece Kent pumpkin, deseeded, cut into wedges
• 60ml (1/4 cup) mirin seasoning
• 2 tablespoons white miso paste
• 1 tablespoon rice wine vinegar
• 1 1/2 teaspoons S&B Wasabi Paste
• 1 teaspoon honey
• 90g dried soba noodles
• 350g piece beef Scotch fillet steak
• 200g snow peas, trimmed, halved diagonally, blanched
• 50g snow pea sprouts, trimmed
• 50g (1/4 cup) pickled ginger
• 2 green shallots, thinly sliced diagonally

Energy 1721kJ	Fat saturated 4.00g
Fat Total 8.00g	Carbohydrate sugars g
Carbohydrate Total 47.00g	Dietary Fibre 8.00g
Protein 29.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place pumpkin on prepared tray. Spray with olive oil. Season. Roast for 10 minutes.

2. Step 2

   Whisk together the mirin, miso, vinegar, wasabi and honey in a bowl. Drizzle 1 1⁄2 tbs mirin mixture over the pumpkin. Roast, turning once, for 20-25 minutes, until golden and tender.

3. Step 3

   Meanwhile, cook noodles in a saucepan of boiling water following packet directions. Drain. Refresh under cold running water. Transfer to a bowl.

4. Step 4

   Heat a non-stick frying pan over medium-high heat. Spray steak with olive oil, then season. Cook, turning, for 4 minutes. Drizzle with 2 tsp dressing and cook for a further 2 minutes for medium-rare or until cooked to your liking. Set aside to rest for 4 minutes. Thinly slice.

5. Step 5

   Add snow peas, sprouts, ginger, shallot and beef to the noodles. Add half the remaining dressing and toss to combine. Place pumpkin on a plate. Top with the noodle mixture. Drizzle with remaining dressing.