Crispy Beef Rump & Brussels Sprout Salad

Name: Crispy Beef Rump & Brussels Sprout Salad with Herby Kūmara & Creamy Maple Dressing
Total time: 25 min
Yield: 2
Cuisine: Kanadensisk
Ingredients: 1 sachet Thyme; 2 Kumara; 1 packet Brussels Sprouts; 1 apple; 1 Trio Lettuce; 1 packet Walnuts; 300 g Beef Rump; 1 Creamy Maple Dressing; 1 drizzle olive oil; 1 drizzle balsamic vinegar

with Herby Kūmara & Creamy Maple Dressing

Niamh KavanaghUpdated on June 04, 2026

Get tasty recipes from just $6 per serving

Calories

531 kcal

Protein

38g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Walnut

Embrace the cozy transition of the seasons with this quintessential autumn bowl that balances earthy warmth with refreshing crunch. We’ve roasted golden kūmara and Brussels sprouts until tender and caramelised, tossing them together with salty, beef rump and toasted walnuts for a truly satisfying texture. Served over a bed of fresh trio lettuce and finished with thin slices of crisp apple and a drizzle of creamy maple dressing, this salad is a celebration of the orchard and the garden in one beautiful, rustic plate.

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

Ingredients

Serving amount

1 sachet

Thyme

Kumara

1 packet

Brussels Sprouts

apple

Trio Lettuce

1 packet

Walnuts

(Contains: Walnut)

300 g

Beef Rump

Creamy Maple Dressing

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

Nutrition

Energy (kJ)2220 kJ

Calories531 kcal

Fat25.9 g

of which saturates5.6 g

Carbohydrate33.8 g

of which sugars16.6 g

Dietary Fibre5.9 g

Protein38 g

Cholesterol55 mg

Sodium321 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.

You will need

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

Preheat oven to 220°C/200°C fan-forced. Pick rosemary.
Peel kumara and cut into bite-sized chunks.
Place kumara on a lined oven tray. Drizzle generously with olive oil, sprinkle over rosemary, season with salt and pepper and toss to coat.
Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

Meanwhile, halve Brussels sprouts.
Thinly slice apple into sticks.
Roughly chop green butter lettuce.

Place Brussels sprouts on a second lined oven tray.
Drizzle with olive oil, season with salt and pepper and toss to coat.
Arrange cut-side down and roast until tender, 15-18 minutes.
Remove tray from oven, then add a drizzle of balsamic vinegar, tossing to coat.

TIP: The Brussels sprouts will char slightly, this adds to the flavour!

Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a bowl and set aside.

When the Brussels sprouts have 5 minutes remaining, season beef rump with salt and pepper.
Return frying pan, to medium-high heat with a drizzle of olive oil.
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.

In a large bowl, combine lettuce, apple, kumara, Brussels sprouts, a drizzle of vinegar and olive oil. Season to taste.
Slice beef.
Divide salad between bowls. Top with seared beef.
Drizzle over creamy maple dressing and garnish with toasted walnuts to serve. Enjoy!