Chermoula Beef Rump & Harissa Crouton Salad
with Roasted Pumpkin, Almonds & Garlic Aioli
Who doesn’t like a bit of char on their beef rump? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Finish it off with a bowl of harissa roasted veggies and crunchy croutons for an outstanding pairing of flavours.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½
Onion
1 packet
peeled pumpkin pieces
1 packet
harissa paste
1
Wholemeal Panini
(Contains: Soy, Gluten(Wheat); )
1 packet
flaked almonds
(Contains: Almond; )
1 packet
Beef Rump
1 sachet
chermoula spice blend
1 bag
Mixed Salad Leaves
1 packet
garlic aioli
(Contains: Soy, Eggs; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut onion (see ingredients) into wedges. Place peeled pumpkin pieces and onion on a lined oven tray. • Add harissa paste, a pinch of salt and a drizzle of olive oil. Toss to combine. • Spread out evenly, then roast until tender, 12-15 minutes.
• Cut or tear wholemeal panini into bite-sized chunks. • Place on a second lined oven tray, drizzle with olive oil and season with salt and pepper. Add flaked almonds to the side of the tray. • Bake until golden, 5-7 minutes.
• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Season beef with chermoula spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, add the honey and toss to combine. Transfer to a plate to rest.
• In a large bowl, combine mixed salad leaves, roasted veggies, croutons and a drizzle of white wine vinegar and olive oil. • Slice beef rump into strips. • Divide harissa crouton salad between bowls. Top with chermoula beef and toasted almonds. • Drizzle garlic aioli over to serve. Enjoy!
