Seared Beef Rump, Halloumi & Broccoli Salad
with Parmesan & Dijon Mustard
Juicy seared beef rump takes centre stage in this fresh and zesty dish! Paired with a crisp broccoli salad, punchy Dijon mustard, and a sprinkle of Parmesan, it’s a perfect balance of bold flavours and bright, cheesy goodness.
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
300 g
Beef Rump
1 packet
Halloumi
(Contains: Milk; )
1
Broccoli
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
1 packet
Dijon Mustard
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
balsamic vinegar
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Cut broccoli (including stalk!) into small florets.. Thinly slice courgette into sticks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli and courgette, until tender, 4-5 minutes.
• Transfer to a bowl and allow to cool slightly.
• In a medium bowl, place halloumi and cover with water to soak.
• 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.
• While the beef is resting, to the bowl with broccoli, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper.
• Drain halloumi and pat dry. 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 broccoli salad between plates.
• Garnish salad with Parmesan. Serve steak with Dijon mustard. Enjoy!
