Pumpkin and Couscous Salad with Beef
Serves 4

• 500 g butternut pumpkin, peeled and cut into 2 cm pieces
• 2 tbs olive oil
• 1 1/2 cups of couscous
• 1 1/2 cups vegetable stock
• 1 can chickpeas, drained
• 1 cup coarsely cut coriander or parsley
• 300 g cooked beef strips
• 1 lemon

Preheat oven to 180C. Place pumpkin in a roasting pan and drizzle with half the oil. Crack over black pepper and roast for 20 minutes until soft.

Meanwhile combine stock and remaining oil in a saucepan and bring to the boil. Remove from heat and add couscous and stir with a fork. Cover with a lid and set aside for 5 minutes. Use a fork to separate grains and pour into a large bowl.

Add pumpkin, chickpeas, coriander or parsley and squeeze over the juice of a lemon. Gently mix together.

Pack couscous salad into individual containers and top with beef strips and seal well.

PLAN AHEAD: This salad is super easy and can be prepared the night before. Use cooked beef such as roast sirloin strips or steak from last night’s dinner.

Lamb & Veggie Wrap with sweet chilli sauce
Serves 4

• 300 g cooked lamb slices (use leftover lamb rump steak or roast leg of lamb)
• 1 large carrot, coarsely grated
• 1 red capsicum, thinly sliced
• 1 cup corn kernels
• Iceberg lettuce, shredded
• 2 tbs sweet chilli sauce
• 2 tbs teriyaki sauce
• 4 tortilla or mountain bread wraps

Combine carrot, capsicum and corn in a bowl. Stir through sweet chilli and teriyaki sauces.

Spoon vegetable mix on to the centre of the wrap. Layer over lamb slices and top with shredded lettuce.Roll up to enclose filling and wrap in plastic wrap.

PLAN AHEAD: Prepare vegetables the night before and store in a container in the fridge. Stir through the sauce and make wrap in the morningSpoon vegetable mix on to the centre of the wrap. Layer over lamb slices and top with shredded lettuce.

Roll up to enclose filling and wrap in plastic wrap.

Mini Meat Loaves with Plum Sauce
Serves 8

• Olive oil spray
• 750 g lean beef mince
• 1 cup fresh white breadcrumbs (made from day old bread)
• 1 small carrot, peeled and shredded
• 4 shallots, trimmed thinly sliced
• 2 tsp grated ginger
• 1 tsp Chinese five spice
• 60 ml (1/4 cup plum sauce)

Preheat oven to 180 C. Spray 8 185ml capacity mini loaf pans with olive oil. Or alternatively cook full meatloaf and slice into cubes.

Place mince, breadcrumbs, carrot, shallots, ginger, five spice and 2 tablespoons plum sauce in a large bowl. Stir well until combined. Divide mixture among the prepared pans and smooth the surface. Brush the tops with remaining plum sauce.

Bake in the oven for 20 minutes or until juices run clear when a skewer is inserted. Set aside for 5 minutes before turning out.

PLAN AHEAD: These mini meat loaves are a great evening meal served warm with mashed potato and salad.

The rest can be chilled for the lunchbox the next day packed with a salad or added to sandwiches.