Sticky Beef Rump, Haloumi & Spiced Potatoes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sticky Beef Rump, Haloumi & Spiced Potatoes

Sticky Beef Rump, Haloumi & Spiced Potatoes

with Garden Salad & Roasted Cashews

Sweet chilli sauce is a crowd favourite and we want to put it on everything! Haloumi is up next and once again, this sauce has outdone itself. The salty haloumi gets a little sweeter and the potatoes get a decadent sprinkling of Mumbai spice, what more could you ask for?


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount



1 sachet

Mumbai Spice Blend

1 sachet

Brown Mustard Seeds





1 packet

haloumi/grill cheese

(Contains Milk; )

1 packet

sweet chilli sauce

1 packet

Mixed Salad Leaves

1 packet

Crushed Roasted Cashews

(Contains cashews; )

1 packet

Garlic Aioli

1 packet

Beef Rump

Not included in your delivery

olive oil


white wine vinegar


Nutrition Values

Energy (kJ)3956 kJ
Fat52 g
of which saturates23.4 g
Carbohydrate58.4 g
of which sugars31.8 g
Dietary Fibre8.6 g
Protein64 g
Sodium1688 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.


Baking Paper
Baking Tray
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Place potato, Mumbai spice blend and brown mustard seeds on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly. • Roast until tender, 20-25 minutes.


• Meanwhile, thinly slice cucumber. Grate carrot (see ingredients). • Cut haloumi into 1cm slices. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.

TIP: Pounding the beef ensures that it's extra tender once cooked.


• When the potato has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook haloumi, until golden brown, 1-2 minutes each side. Remove pan from heat, then add sweet chilli sauce, turning haloumi to coat.


• In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season. • Slice beef rump. • Divide sweet chilli-glazed haloumi, beef, Bombay potatoes and cucumber salad between plates. • Garnish with crushed roasted cashews and serve with garlic aioli. Enjoy!