Herby Beef Rump & Pesto Lentil Salad

Name: Herby Beef Rump & Pesto Lentil Salad with Cucumber & Tomato
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 300 g Beef Rump; 1 sachet Tomato & Herb Seasoning; 1 Tomato; 1 Cucumber; 1 packet Lentils; 1 packet Plant-Based Basil Pesto; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine)

with Cucumber & Tomato

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Calories

542 kcal

Protein

51.4g protein

Total

20 minutes

Difficulty

Easy

Calorie Smart

Under 30g carbs

Allergens:

Cashew
Wheat
Gluten
Milk
Soy
Sesame
Fish
Eggs
May contain traces of allergens

We’re levelling up our favourite summer lentil salad with the addition of herby beef rump! Cucumber, tomato, lentils and mixed salad leaves come together to form the base, tossed through herby pesto and vinegar, before we add the zesty fish on top. Chef’s kiss!

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

Ingredients

Serving amount

300 g

Beef Rump

1 sachet

Tomato & Herb Seasoning

Tomato

Cucumber

1 packet

Lentils

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2270 kJ

Calories542 kcal

Fat23.1 g

of which saturates6 g

Carbohydrate26.1 g

of which sugars3.9 g

Dietary Fibre11.9 g

Protein51.4 g

Cholesterol55 mg

Sodium1090 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

Cooking Steps

PDF

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 4-5 minutes each side for medium-rare, or until cooked to your liking.
In the last minute of cook time, sprinkle over lemon pepper seasoning, turning beef to coat. Transfer to a plate to rest.

Meanwhile, slice tomato into thin wedges.
Roughly chop cucumber.
Drain and rinse lentils.

In a large bowl, combine basil pesto with a drizzle of olive oil and vinegar. Add mixed salad leaves, drained lentils, tomato and cucumber. Toss to coat and season to taste.