with Cucumber & Tomato
We’re levelling up our favourite summer lentil salad with the addition of beef rump! Cucumber, tomato, lentils and mixed salad leaves come together to form the base, tossed through herby pesto and vinegar, before we add the beef rump on top. Chef’s kiss! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Beef Rump
300 g
Seasoning Blend
1 sachet
Tomato
1
Cucumber
1
Lentils
1 packet
Plant-Based Basil Pesto
1 packet
Mixed Salad Leaves
1 packet
Olive oil
1 drizzle
Vinegar
1 drizzle
- Season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking.
- In the last minute of cook time, sprinkle over lemon pepper seasoning, turning beef to coat. Transfer to a plate to rest.
- Meanwhile, slice tomato into thin wedges.
- Roughly chop cucumber.
- Drain and rinse lentils.
- In a large bowl, combine basil pesto with a drizzle of olive oil and vinegar. Add mixed salad leaves, drained lentils, tomato and cucumber. Toss to coat and season to taste.
- Slice beef.
- Divide pesto lentil salad between bowls. Top with zesty beef. Enjoy!
2230
kJ
Energy (kJ)
533
kcal
Calories
22.9
g
Fat
6
g
of which saturates
25.3
g
Carbohydrate
4
g
of which sugars
11.4
g
Dietary Fibre
50.8
g
Protein
55
mg
Cholesterol
1070
mg
Sodium
