Garlic-Herb Beef Rump & Creamy Pesto Salad
with Feta & Toasted Almonds
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 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1
Tomato
300 g
Beef Rump
1
Cucumber
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
Nutrition Values
Cooking Steps
• Roughly chop tomato and cucumber. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Season with salt and pepper. Add beef rump and toss to coat.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• In a large bowl, combine tomato, cucumber, mixed salad leaves, creamy pesto dressing and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice beef rump into strips. • Divide creamy pesto salad between bowls and top with garlic-herb beef. • Crumble over feta (see ingredients) and garnish with toasted almonds to serve. Enjoy!
