Peel and halve the carrots lengthwise, then thickly slice. Peel and cut the pumpkin into 2cm chunks.
Put the carrot and unpeeled garlic cloves in a large deep frypan. Add ¾ cup water, cover and bring to the boil. Reduce heat to medium and cook for 2 mins.
Add the pumpkin and cook, covered, for 5 mins or until the vegetables are almost tender.
Remove the garlic cloves and reserve.
Drain any liquid and return the pan to the heat.
Add 1 table spoon olive oil, season with salt and pepper and toss to coat.
Cook over medium-high heat for 4 – 5 mins, tossing regularly, until the vegetables are tender and golden.
Meanwhile, squeeze the garlic cloves from the skins into a bowl and mash with a fork.
Add the sesame oil, 1 teaspoon white wine vinegar and 1 tea spoon honey and whisk with the fork to combine. Taste, then season with salt and pepper.
Heat 2 tablespoon olive oil in a large frypan over high heat.
Stir-fry the beef, in two batches, for 3 mins or until browned.
Remove from the heat and season well with salt and pepper.
Add the currants and dukkah and toss to combine.
Pick the coriander leaves, discarding the stems.
Divide the vegetables and beef mixture among plates, crumble over the feta and scatter with coriander.
Drizzle with the dressing to serve.

Recipe posted by Louise Venter
Photo:  Louise Venter