[GFYF] Seared Beef Rump, Halloumi & Green Bean Salad
with Parmesan & Dijon Mustard
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 packet
Green beans
300 g
Beef Rump
1 packet
Halloumi
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
1 packet
Dijon Mustard
1 packet
Mixed Salad Leaves
Nutrition Values
Cooking Steps
• Trim green beans. Thinly slice courgette into sticks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and courgette, until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly.
• Season beef rump with salt and pepper. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
Have a BBQ? Preheat BBQ to high heat. To a medium bowl, add rump steaks and a drizzle of olive oil. Season and toss to coat.
• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.
• While the beef is resting, to the bowl with green beans, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Cut the halloumi into 1cm-thick slices. • Return the frying pan to medium-high heat with a drizzle of olive oil over • Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a plate.
• Thinly slice steak. • Divide seared beef rump, halloumi and balsamic green bean salad between plates. • Garnish salad with Parmesan. Serve steak with Dijon mustard. Enjoy!
