Caribbean Beef Rump & Creamy Cos Salad
with Charred Pineapple Salsa
Fire up the grill for this Caribbean-inspired feast! Juicy, spice-rubbed chicken is flame-kissed to perfection, paired with a refreshing creamy cos lettuce salad. A sweet, smokey charred pineapple salsa adds a tropical twist, balancing the heat with bursts of caramelised goodness. No BBQ? No worries! Just follow the stovetop method. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Cos Lettuce
1
Avocado
300 g
Beef Rump
1
Fresh Chilli
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
Nutrition Values
Cooking Steps
• Preheat BBQ to high heat. • Roughly chop cos lettuce. • Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice fresh chilli (if using!). • Drain pineapple slices.
• In a medium bowl, combine mild Caribbean jerk seasoning and a generous drizzle of olive oil. • Add beef rump and turn to coat. Set aside.
• When the BBQ is hot, grill pineapple until charred, 2-4 minutes each side. No BBQ? Heat a large frying pan over a high heat. Cook pineapple until lightly charred, 2-3 minutes each side.
• Add beef rumo to BBQ grill plate and cook, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump, turning, for 5-9 minutes for medium-rare or until cooked to your liking.
• Meanwhile, roughly chop pineapple. • In a second medium bowl, combine pineappple, avocado, chilli and a drizzle of white wine vinegar and olive oil. Season to taste. • In a large bowl, combine cos lettuce, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice beef rump. • Divide creamy cos salad between bowls. • Top with charred pineapple salsa and Caribbean beef rump to serve. Enjoy!
