4 Porterhouse steaks
1 punnet cherries tomatoes
1 medium size butternut pumpkin, cut into bite size and removed skins and pips
1 family size mix salads
2-4 Tsp cayenne pepper
Himalaya Pink salt
6 Tbs Olive oil
3 Tbs Balsamic vinegar
Sea salt and white pepper
Preheat oven 200 deg C. Place cut pumpkin pieces in microwave safe dish, microwave 20 minutes. Drain and set aside for later. Marinade steaks with Himalaya salt, pepper and oil for 30 minutes. Set aside.
Wash salads and divide equal portion among 4 plates. Mix the dressing ingredients and pour over the salads equally. Season pumpkin with salt, pepper, oil and cayenne.Roast the pumpkin in separate tray for 30 -40 minutes. Halfway through, turn the pumpkin to roast the other side.
Reduce temperature to 180 deg C. Place cherries together with steaks in another tray. Roast steaks and cherries for 10 minutes on one side, then turn to the other side and roast further 8-15 minutes for well done or up to your liking. Check the steak for springy. Once done, remove and cover with foil keep warm for about 5 minutes. Set aside. Check the pumpkin are crispy and tender.
Plating: place cooked 2 or 3 pumpkin pieces and 3 cherries on one side at the top of the plate with salads then steak on top of the salads. Drizzle remaining oil from the tray on to steaks.