To cook: Preheat a frying pan or chargrill to moderately hot. Rub the meat with some olive oil and season well with salt and pepper. Cook for 2 minutes on each side or until cooked to your liking. Set aside to rest for 5 minutes, covering loosely with foil.

For the baked pumpkin: Preheat the oven to 350°F / 180°C. Place the pumpkin and onion into a large roasting tray and toss with the oil. Season with pepper and bake at 350°F / 180°C for 30 minutes or until soft. Crumble the cheese and vinegar on top and bake for a further 20 minutes or until the cheese and vegetables are nicely colored.

To serve: Slice the meat and serve with the baked pumpkin and some dressed rocket leaves. Sprinkle with pine nuts.

Chef Notes:

• Any leftovers can be chopped into smaller pieces and gently tossed with some salad leaves for a nutritious salad. 
• There is need to peel the pumpkin, and the skin provides a great source of fiber. 
• Try using sweet potato or parsnip as a pumpkin alternative.