Lebanese Tarator Beef Rump & Herby Nut Topping
with Roast Potatoes & Green Salad
Calories
:
685 kcalProtein
:
47.4g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Walnut
- Sesame
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Gluten
Tarator is a punchy Lebanese sauce made from sesame seeds, garlic and lemon, and tonight it gets whisked through creamy yoghurt to spoon over golden pan-seared beef rump. Alongside crispy roast potatoes, you'll toss together a herby green salad with mint, parsley and onion, finished with a scatter of walnuts for crunch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
3
Potato
1
Lemon
½
Red Onion
1 packet
Parsley
1
Garlic
1 packet
Mint
1 packet
Walnuts
(Contains: Walnut)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1
Natural Yoghurt
(Contains: Milk May be present: Wheat, Gluten)
300 g
Beef Rump
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
Nutrition
Calories685 kcal
Energy (kJ)2860 kJ
Fat26.3 g
of which saturates7.3 g
Carbohydrate50.5 g
of which sugars6.9 g
Dietary Fibre12.5 g
Protein47.4 g
Cholesterol55 mg
Sodium145 mg
Potassium1370 mg
Calcium112 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.
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
2
- Meanwhile, slice lemon into wedges.
- Finely chop onion (see ingredients), parsley and garlic.
- Pick and thinly slice mint leaves.
- Roughly chop walnuts.
3
- Crush sesame seeds and garlic with a mortar and pestle.
- Add natural yoghurt, a squeeze of lemon juice and a drizzle of olive oil and season with salt and pepper. Set aside.
TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.
4
- Season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
5
- In a small bowl, combine onion, mint, parsley, walnuts, a drizzle of olive oil and generous squeeze of lemon juice. Season to taste.
6
- In a medium bowl, combine mixed salad leaves, a drizzle of olive oil and a good squeeze of lemon juice. Season to taste.
- Slice beef.
- Divide beef rump, roast potatoes and green salad between plates. Top beef with tarator sauce and herby topping. Serve with any remaining lemon wedges. Enjoy!
