Packed full of colourful flavour, these sirloin salad jars are the perfect lunch or dinner on the run. 


  • 600g sirloin steak

  • 1/4 cup Aussie Dukkah

  • 3 carrots, grated or spiralised

  • 2 cups packed baby spinach

  • 300g cauliflower, blitzed or grated to a crumb

  • 600g pumpkin, peeled, chopped roughly and

  • roasted

  • 1 1/2 cups (200g) cherry tomatoes, halved

  • 1 cup red cabbage, shredded

  • 1 beetroot, peeled and finely sliced

  • 1 cup cooked turmeric quinoa

  • Green Goddess Dressing

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons macadamia oil

  • 1 tablespoon apple cider vinegar

  • 1/2 cup picked parsley leaves

  • 1/4 cup coriander

  • 1/2 medium avocado, skin and seed removed

  • Sea salt and black pepper

  • Aussie Dukkah:

  • Makes 250ml total

  • 1/4 cup sesame seeds

  • 1/2 cup pistachios

  • 1/2 cup almonds

  • 1/4 cup sunflower seeds

  • 2 tablespoons ground coriander

  • 1 teaspoon sea salt


  • 1.

    To prepare the steaks rub 2 teaspoons of the Aussie dukkah over each piece of steak. Heat a large frying pan over a medium high heat and cook the steaks for 1-2 minutes on each side. Remove from the pan and allow to rest, before slicing into thin strips.

  • 2.

    Combine the Green Goddess dressing ingredients in blender and blitz until smooth.

  • 3.

    To assemble the salad jars start with the salad dressing at the base and layer the ingredients on top. Finish with an extra sprinkle of Aussie dukkah and garnish with herbs.

  • 4.

    To make the turmeric quinoa, rinse 1/2 cup raw quinoa, place in a small saucepan with 1 cup water and 1/2 teaspoon ground turmeric. Bring to the boil, cover with a lid, then reduce heat and simmer for 8-10 minutes or until small tails appear on the quinoa and most of the water has been absorbed.

  • 5.

    Remove from the heat and allow to stand covered for 5 minutes before fluffing with a fork.

  • 6.

    To make Aussie Dukkah, heat a small saucepan over a medium high heat and roast the sesame seeds, pistachios, almonds and sunflower seeds until golden.

  • 7.

    Combine with the coriander and sea salt and grind in a mortal and pestle or blitz in a coffee grinder briefly until a light crumb forms. Store in an airtight container up to 2 weeks.


Recipe by Jacqueline Alwill for Australia Beef. For more information and beef recipes, visit Australia Beef’s Facebook page.

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