Garlic-Herb Beef Rump & Creamy Pesto Salad
with Parmesan & Toasted Almonds- Almond
- Milk
- Soy
Quickly-cooked herby beef rump meld together wonderfully with creamy pesto dressing in this Mediterranean-style salad. Make it a meal with Parmesan cheese and now you’ve got yourself a fusion of textures and flavours you simply can’t miss out on! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1
Tomato
1
Cucumber
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
300 g
Beef Rump
Nutrition Values
Utensils
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 4-5 minutes each side (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 with salt and pepper.
• Slice beef rump into strips.• Divide creamy pesto salad between plates and top with garlic-herb beef.
• Sprinkle over grated Parmesan cheese and garnish with toasted almonds to serve. Enjoy!
