Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and bring a medium saucepan of water to the boil for use in Step 2.

Washing Instruction

Wash your hands well. Rinse your baby spinach and coriander thoroughly and drain on paper towel.

Gino's Tip

Boil water in your kettle so that you don't have to waste any energy or gas waiting for it to come to the boil. Cool your eggs and peel them in cold tap water.

Step 1 - Butternut Hash

Toss your butternut and sweet potato chunks in a large mixing bowl with a drizzle of olive oil, salt and pepper. Scatter onto an oven tray, sprinkle over your pumpkin seeds, cover with foil and pop into the oven for 15 minutes. After your 15 minutes remove your foil and continue roasting for 12-15 minutes until your butternut and sweet potato are lightly browned and tender. In the last 2-3 minutes of roasting, mix in your baby spinach and once done, sprinkle over your coriander.

Step 2 - Dukkah Eggs

Once your medium saucepan of water has come to the boil, add your eggs and cook for 7 minutes - See Gino's Tip. Once cooled, allow to dry or pat dry with a kitchen towel. Sprinkle some salt, pepper and your DailyDish Spice Mix on a plate then proceed to roll your eggs in the spice and seasoning.

Step 3 - Sirloin Steak

Season your steaks with salt and pepper. Heat a large frying pan over med-high heat, add a glug of olive oil and fry your steaks for 2-3 minutes on each side or until cooked to desired doneness. Remove your pan from the heat, once done.

To Serve

Divide your butternut hash and dukkah eggs amongst your servings, top with sirloin steak.