Steak and winter pumpkin panzanella

Preheat the oven to 200°C.

Line a shallow roasting dish with baking paper.

Place the pumpkin and sage leaves in a bowl and toss with a dash of oil and season.

Tip out into the roasting dish in a single layer.

Place in the oven and roast for 30 minutes or until tender.

Meanwhile, add another dash of oil into a frying pan and cook the onion over a very low heat until soft.

Add the bread and cook tossing frequently, until the onion and bread are golden.

In a small bowl whisk together the vinegar and lemon juice.

Whisk in the olive oil and season.

Remove the pumpkin from the oven and place on the fried onion and bread.

Return to the oven for 5-10 minutes until bread is crisp and to keep hot.

Wipe out the frying pan with kitchen paper, then heat over a high heat.

Rub sirloin steaks with a little oil, if necessary, and grind over black pepper.

Place in the hot frying pan and cook for 3 minutes on each side for medium-rare steak.

Remove from the frying pan, sprinkle with salt, cover and leave to rest.

Place each steak on a warmed plate. Spoon pumpkin panzanella alongside with steamed green vegetables and drizzle with the red wine vinaigrette.