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Beef and roast pumpkin warm salad

Serves   1
Prep time: 15 mins
Cooking time: 20 mins

This is a versatile recipe that can be used as a filling for wraps or pita pockets as well as being served as it is. You could swap the chickpeas for cannellini or butter beans if you like.





  • 500g Beef Stir Fry
  • ¼ medium pumpkin, cubed
  • 2 garlic cloves, chopped
  • 2 oranges, zest and juice
  • 390g Delmaine Chickpeas, drained
  • 150g Sour Cream
  • 1 tbs Highmark Soy Sauce
  • 2tsps Greggs parsley
  • 4 tbs Royalty Horseradish Sauce
  • 1 bunch Spinach, washed and sliced
  • salt
  • pepper
  • olive oil


  1. Heat the oven to 190oC.
  2. Put the pumpkin into a large roasting pan, add a little oil, garlic, orange juice and ½ the zest. Season well.
  3. Roast the pumpkin for 20 minutes or until it is cooked.
  4. Mix sour cream, soy sauce, parsley, horseradish and the remaining zest.
  5. When the pumpkin has about 10 minutes to go, add the chickpeas.
  6. Heat some oil in a pan until really hot.
  7. Season the beef and fry quickly until just cooked.
  8. Remove the pumpkin from the oven and while hot mix in the spinach.
  9. Serve with the beef on top and some of the sour cream sauce.

And more:

  • This recipe can be used as a filling for a dinner time wrap or pita pocket.
  • Roast some beetroot with the pumpkin.
  • Add horseradish sauce and sour cream to mashed potatoes.
  • Horseradish sauce can be served with salmon.