Take advantage of seasonal produce with this delicious autumn beef and quinoa salad.
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Meanwhile, preheat oven to 200°C. Line a large baking tray with baking paper. Place pumpkin and capsicum on tray. Drizzle with half the oil and season. Bake for 25 mins or until vegetables are tender, adding the broccoli and beans to the tray for the last 15 mins of cooking.
While the vegetables are roasting, combine remaining oil and thyme in a small bowl. Season. Rub thyme mixture onto beef. Heat a barbecue flat plate or chargrill on medium-high. Cook beef for 2 mins each side or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest. Thickly slice.