Honey Harissa Beef Rump Tacos
with Cucumber Salad & Yoghurt
- Milk
- Gluten(Wheat)
Ready, set and go, make those tacos! Look at the speed in which these bad-boys come together with sweet harissa sauce coating beef rump and a fresh cucumber salad, it’s an easy win for these tacos. Let the checkered flag fly. *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1
cucumber
1 packet
Beef Rump
1 packet
harissa paste
1 sachet
Garlic & Herb Seasoning
1 bag
Mixed Salad Leaves
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 tsp
honey
20 g
butter
(Contains: Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot. Thinly slice cucumber into half-moons.
• Pound beef rump with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef and carrot, turning, for 5-6 minutes (depending on thickness), or until beef is cooked to your liking. • Reduce heat to medium. Add harissa paste, garlic & herb seasoning, the honey, butter and a splash of water, then simmer, stirring, 2-3 minutes. Transfer beef to plate to rest, then season to taste.
• Meanwhile, add mixed salad leaves and cucumber and a drizzle of white wine vinegar and olive oil in a medium bowl, then season with salt and pepper. Toss to coat. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Slice beef rump. • Fill tortillas with cucumber salad and honey harissa beef. Drizzle with Greek-style yoghurt. Enjoy!
