Easy Beef Rump, Halloumi & Avocado Cos Salad
with Dijon Honey Dressing & Mayonnaise
Dive into a guilt-free feast with our beef cos salad! Wholesome goodness meets delectable delight as beef rump, roasted to perfection, takes centre stage amidst crisp cos lettuce, tomatoes and avocado. Top it off with a punchy Dijon honey dressing for a taste explosion!
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
1
Cos Lettuce
1
Tomato
1
Avocado
300 g
Beef Rump
1 packet
Dijon Mustard
1 packet
Halloumi
(Contains: Milk; )
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Season beefrump 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 for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop.
• Roughly chop cos lettuce and tomato.
• In a large bowl, combine Dijon mustard, the honey and a generous drizzle of olive oil. Season to taste
• Add cos lettuce, avocado and tomato to the dressing and toss to combine. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Thinly slice beef rump. • Divide avocado cos salad halloumi and top with beef. Drizzle over mayonnaise and crumble over cow's milk feta (see ingredients) to serve. Enjoy!
