Pumpkin, Beef & Sesame Seed Salad

This salad is extremely nice, easy, relatively quick and a winner with the family. It uses left over roast beef, is low in fat and quite versatile as it can be served with or without pasta, warm or cold. This amount serves 4 as mains on a bed of mixed lettuce leaves.

Ingredients:

• 750g pumpkin, peeled and cubed
• 400g cooked roast beef, fat trimmed and cut into strips
• 4 shallots, chopped
• 2 tsp grated ginger
• 1 tablespoon freshly chopped parsley
• 1/4 cup low-fat mayonnaise
• 1/4 cup low-fat natural Greek yoghurt
• 2 tsp toasted sesame seeds
• Salt & pepper

Method:

1. Cook the pumpkin in boiling water until tender, but not mushy, remove and let cool by running under cold water
2. If you're having pasta - cook the pasta as per instructions and let cool
3. Drain the pumpkin (and pasta) then in a large bowl place the pumpkin and pasta, beef, shallots, ginger and parsley and mix
4. Just before serving, mix the yoghurt and mayonnaise until smooth, add salt & pepper  and fold through the pumpkin and beef mixture
5. Sprinkle with sesame seeds and serve over a bed of mixed lettuce leaves... D-E-L-icious  XD