Cook the quinoa as per pack instructions, cool and set aside
Split the squash and scoop out the seeds
Bake in the oven flesh side up for 30 mins, remove and allow to cool
Mix the salad ingredients, kale, quinoa, squash, spinach, seeds, pomegranate
Check seasoning and reserve
For the beef, oil the rump steaks with some rapeseed oil, salt and pepper
Give the steaks 2 – 3 mins on each side until well coloured
Allow to rest for at least 5 mins, slice the rump steak
To assemble - place the salad into a bowl, top with sliced beef and finish with some diced feta and the juice of half a lemon