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  • Egg free
  • Gluten free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

Brought together with five flavourful ingredients, this beef involtini recipe is a weeknight winner. 

  • Serves4
  • Cook time30 minutes
  • Prep time5 minutes
Pesto beef involtini


  • 1kg Kent pumpkin, cut into wedges
  • 400g Coles Australian No Added Hormones Beef Sandwich Steaks
  • 190g jar basil pesto
  • 150g pkt sopressa salami slices
  • 200g pkt mixed salad leaves

Nutritional information

Per Serve: Energy: 2568kJ/614 Cals (30%), Protein: 37g (74%), Fat: 39g (56%), Sat Fat: 9g (38%), Carb: 24g (8%), Sugar: 16g (18%), Dietary Fibre: 8g (27%), Sodium: 1257mg (63%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on lined tray. Spray with olive oil spray. Bake for 30 mins or until almost tender.

  2. Step 2

    Meanwhile, spread 1 side of each steak with half the pesto. Top with salami. Starting from 1 short end, roll up steaks. Secure with toothpicks. Place a non-stick frying pan over medium heat. Spray with olive oil spray. Add beef involtini and cook, turning, for 8-10 mins or until browned and cooked through. Set aside for 5 mins to rest. Cut in half.

  3. Step 3

    Arrange salad leaves on a serving platter. Top with pumpkin and beef involtini. Drizzle with remaining pesto.

Recipe tip

Smart swap:
If you have some sweet potato handy, use it instead of pumpkin.