with Avocado & Crushed Peanuts
Tonight’s all about crunch and zing with this flavour-packed beef salad. Perfectly seared beef rump are served with a vibrant mix of cabbage, leafy greens, carrot ribbons and sweet plum, tossed in a punchy Asian chilli dressing. Finish with creamy avocado and crushed peanuts for a fresh, satisfying dinner. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Beef Rump
300 g
Carrot
1
Avocado
1
Plum
1
Mixed Salad Leaves
1 packet
Shredded Cabbage Mix
1 packet
Asian Chilli Dressing
1 packet
Crushed Peanuts
1 packet
Coriander
1 sachet
Olive oil
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. Transfer to a plate to rest.
• Meanwhile, using a vegetable peeler, peel carrot into ribbons.
• Slice avocado in half, scoop out flesh and roughly chop.
• Cut plum into 2cm wedges, carefully removing the stone.
• In a large bowl, combine mixed salad leaves, shredded cabbage mix, carrot, avocado, plum and Asian chilli dressing. Season to taste with salt and pepper.
• Slice beef.
• Divide Asian chilli plum salad between bowls. Top with seared beef.
• Garnish with crushed peanuts (see ingredients) and tear over coriander to serve. Enjoy!
593
kcal
Calories
2480
kJ
Energy (kJ)
60.1
g
Fat
6.8
g
of which saturates
14.6
g
Carbohydrate
10.7
g
of which sugars
7.1
g
Dietary Fibre
38.3
g
Protein
55
mg
Cholesterol
218
mg
Sodium
