with Fetta & Cherry Tomatoes
Spectacular salads are kind of our forte, so it’s only right that we plate up another tasty one. Take sweet apple, beef rump and cherry tomatoes and finish it all off with basil pesto and fetta. This one makes the sunny days taste a little bit sweeter.
Allergens
Utensils
Tags
Basil pesto
1 packet
Beef rump
600 g
Cucumber
1
Fetta Cubes
1 packet
Snacking Tomatoes
1 packet
Spinach & rocket mix
1 packet
Apple
1
Olive oil
1 drizzle
Balsamic vinegar
1 drizzle
• See ‘Top Steak Tips!’ (below left).
• Halve snacking tomatoes.
• Slice apple into wedges.
• Thinly slice cucumber into rounds
• Season beef rump generously with salt and pepper on both sides.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking.( Cook in batches if your pan is getting crowded) Transfer to a plate to rest.
Have a BBQ? Preheat BBQ to high heat. To a medium bowl, add rump steaks and a drizzle of olive oil. Season and toss to coat. When BBQ is hot, grill beef rump, turning, for 3-4 minutes each side, for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.
• In a large bowl combine, snacking tomatoes, spinach & rocket mix, cucumber and apple with a drizzle of olive oil and balsamic vinegar. Season to taste.
• Thinly slice beef.
• Divide beef steak and sweet apple salad between plates. Top beef with basil pesto and crumble fetta cubes over salad to serve. Enjoy!
591
kcal
Calories
2470
kJ
Energy (kJ)
30.8
g
Fat
7.6
g
of which saturates
8.5
g
Carbohydrate
4.3
g
of which sugars
4.9
g
Dietary Fibre
67.8
g
Protein
53.1
mg
Cholesterol
518
mg
Sodium
