What are the main ingredients in Bursts-With-Flavour Beef Rump?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Bursts-With-Flavour Beef Rump?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Bursts-With-Flavour Beef Rump?

BROWN THE SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. IT’S TIME TO EAT: Dish up the crisp sweet potato wedges and chickpeas. Side with the slices of juicy rump and the tangy tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss… A LITTLE TANG & A LITTLE CRUNCH: Place the tangy dressing in a salad bowl and whisk in 1 tbsp of olive oil. Add in the chopped sun-dried tomatoes, cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving. WE LOVE WEDGES!: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and the One For All Rub to taste. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl and coat in the reserved sun-dried tomato oil – add extra oil of your own if necessary. Season to taste and set aside for step 3. GET THOSE CHICKPEAS IN THE OVEN: When the wedges reach the halfway mark, remove from the oven and give a shift. Scatter over the chickpeas and return to the oven for the remaining roasting time. On completion, the wedges should be cooked through and caramelised, and the chickpeas should be crispy. SMOKY RUMP: Pat the steak dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub to taste. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.

What should be prepared from my kitchen to make Bursts-With-Flavour Beef Rump?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Bursts-With-Flavour Beef Rump

Name: Bursts-With-Flavour Beef Rump
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

We’ve jazzed up your favourite combo with two NOMU rubs – and it’s got flavour galore! This rump and sweet potato is infused with a colourful medley of herbs and spices, made even better by marinated roast chickpeas and a salad tossed in honey-mustard dressing.

Bursts-With-Flavour Beef Rump

with NOMU African Rub, sweet potato wedges & sun-dried tomatoes

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Chickpeas
Cucumber
Free-Range Beef Rump
Green Leaves
Nomu African Rub
NOMU One For All Rub
Sun-Dried Tomatoes
Sunflower Seeds
Sweet Potato
Tangy Dressing

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

WE LOVE WEDGES!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and the One For All Rub to taste. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl and coat in the reserved sun-dried tomato oil – add extra oil of your own if necessary. Season to taste and set aside for step 3.
BROWN THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET THOSE CHICKPEAS IN THE OVEN
When the wedges reach the halfway mark, remove from the oven and give a shift. Scatter over the chickpeas and return to the oven for the remaining roasting time. On completion, the wedges should be cooked through and caramelised, and the chickpeas should be crispy.
A LITTLE TANG & A LITTLE CRUNCH
Place the tangy dressing in a salad bowl and whisk in 1 tsp of olive oil. Add in the chopped sun-dried tomatoes, cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving.
SMOKY RUMP
Pat the steak dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub to taste. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO EAT
Dish up the crisp sweet potato wedges and chickpeas. Side with the slices of juicy rump and the tangy tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss…

Sweet Potato - 250g
NOMU One For All Rub - 10ml
Chickpeas - 60g
Sun-dried Tomatoes - 40g
Sunflower Seeds - 10g
Tangy Dressing - 17,5ml
Cucumber - 50g
Green Leaves - 20g
Free-range Beef Rump - 160g
NOMU African Rub - 10ml

Download the Recipe

Serves 2

WE LOVE WEDGES!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and the One For All Rub to taste. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl and coat in the reserved sun-dried tomato oil – add extra oil of your own if necessary. Season to taste and set aside for step 3.
BROWN THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET THOSE CHICKPEAS IN THE OVEN
When the wedges reach the halfway mark, remove from the oven and give a shift. Scatter over the chickpeas and return to the oven for the remaining roasting time. On completion, the wedges should be cooked through and caramelised, and the chickpeas should be crispy.
A LITTLE TANG & A LITTLE CRUNCH
Place the tangy dressing in a salad bowl and whisk in 1 tbsp of olive oil. Add in the chopped sun-dried tomatoes, cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving.
SMOKY RUMP
Pat the steak dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub to taste. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO EAT
Dish up the crisp sweet potato wedges and chickpeas. Side with the slices of juicy rump and the tangy tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss…

Sweet Potato - 500g
NOMU One For All Rub - 20ml
Chickpeas - 120g
Sun-dried Tomatoes - 80g
Sunflower Seeds - 20g
Tangy Dressing - 35ml
Cucumber - 100g
Green Leaves - 40g
Free-range Beef Rump - 320g
NOMU African Rub - 20ml

Download the Recipe

Serves 3

WE LOVE WEDGES!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and the One For All Rub to taste. Roast in the hot oven for 35-40 minutes. Place the drained chickpeas on a second roasting tray and coat in the reserved sun-dried tomato oil – add extra oil of your own if necessary. Season to taste and set aside for step 3.
BROWN THE SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET THOSE CHICKPEAS IN THE OVEN
When the wedges reach the halfway mark, give them a shift and return to the oven. Pop in the tray of chickpeas and roast for the remaining time. On completion, the wedges should be cooked through and caramelised, and the chickpeas should be crispy.
A LITTLE TANG & A LITTLE CRUNCH
Place the tangy dressing in a salad bowl and whisk in 1,5 tbsps of olive oil. Add in the chopped sun-dried tomatoes, cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving.
SMOKY RUMP
Pat the steaks dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub to taste. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO EAT
Dish up the crisp sweet potato wedges and chickpeas. Side with the slices of juicy rump and the tangy tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss…

Sweet Potato - 750g
NOMU One For All Rub - 30ml
Chickpeas - 180g
Sun-dried Tomatoes - 120g
Sunflower Seeds - 30g
Tangy Dressing - 52,5ml
Cucumber - 150g
Green Leaves - 60g
Free-range Beef Rump - 480g
NOMU African Rub - 30ml

Download the Recipe

Serves 4

WE LOVE WEDGES!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and the One For All Rub to taste. Roast in the hot oven for 35-40 minutes. Place the drained chickpeas on a second roasting tray and coat in the reserved sun-dried tomato oil – add extra oil of your own if necessary. Season to taste and set aside for step 3.
BROWN THE SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET THOSE CHICKPEAS IN THE OVEN
When the wedges reach the halfway mark, give them a shift and return to the oven. Pop in the tray of chickpeas and roast for the remaining time. On completion, the wedges should be cooked through and caramelised, and the chickpeas should be crispy.
A LITTLE TANG & A LITTLE CRUNCH
Place the tangy dressing in a large salad bowl and whisk in 2 tbsps of olive oil. Add in the chopped sun-dried tomatoes, cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving.
SMOKY RUMP
Pat the steaks dry with paper towel. Place a large pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub to taste. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO EAT
Dish up the crisp sweet potato wedges and chickpeas. Side with the slices of juicy rump and the tangy tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss…