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Double Beef Rump & Balsamic Brussels Sprouts Salad

Double Beef Rump & Balsamic Brussels Sprouts Salad

with Crunchy Veg & Onion Chutney

Julian PaunczUpdated on July 17, 2026

Get up to 40% off + Free Extras for 8 weeks

Get up to 40% off + Free Extras for 8 weeks

Calories

:

567 kcal

Protein

:

68g protein

Total

:

45 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

Sulphites

Tender beef rump meets sticky onion chutney in this flavour-packed feast! With a fresh carrot, radish and apple salad with a tangy balsamic twist, it’s a vibrant, juicy number that’s big on taste and made to impress.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

600 g

Beef Rump

1 packet

Onion Chutney

(Contains: Sulphites)

1 packet

Brussels Sprouts

1

Radish

1

Carrot

1

apple

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

½ tbs

honey

1 drizzle

balsamic vinegar

Nutrition

Energy (kJ)2370 kJ

Calories567 kcal

Fat20.1 g

of which saturates8.7 g

Carbohydrate26.3 g

of which sugars22.9 g

Dietary Fibre6.9 g

Protein68 g

Cholesterol110 mg

Sodium271 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

Sear the beef

1

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 beef in batches, 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

Get prepped

2

Finely shred Brussels sprouts.
Using a vegetable peeler, peel carrot into ribbons.
Thinly slice apple into wedges.
Thinly slice radish
In a large bowl, combine the honey, a drizzle of balsamic vinegar and olive oil. Season to taste, then add Brussels sprouts, massaging to soften. Set aside.

Toss the salad

3

To the bowl with Brussels sprouts, add mixed salad leave, radish, carrot ribbons, apple, a drizzle of balsamic vinegar and olive oil. Toss to combine and season.

Finish & serve

4

Thinly slice beef.
Divide roast beef rump and balsamic Brussels sprouts salad between plates. Top beef with any resting juices to serve. Enjoy!

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