Don’t be fooled by the straightforward name of this salad, because the tastes are anything but. That’s because every ingredient’s flavour profiles are leveled up with clever cooking tricks. The homemade tahini & lemon juice yoghurt dressing is a great example – a cooling, creamy sauce that makes the butter-basted sirloin shine!
Beef & Butternut Salad
Beef & Butternut Salad
with Danish-style feta & fresh parsley
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Butternut
- Danish-style Feta
- Free-Range Beef Sirloin
- Fresh Parsley
- Lemon Jucie
- Lemon Juice
- Low Fat Plain Yoghurt
- NOMU Moroccan Rub
- Salad Leaves
- Tahini
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BEGIN WITH THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
A STEP FOR PREP
While the Butternut is roasting, rinse the salad leaves and roughly shred. Cut the tomato into half-moons. Rinse and finely chop the parsley. Drain the feta.
YUMMY YOGHURT
In a small bowl, combine the Tahini, the yoghurt, the lemon juice (to taste), seasoning, and ½ the chopped parsley. Loosen with water in 10ml increments until drizzling consistency.
BUTTER-BASTED Beef
When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin.) During the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
TIME TO COMBINE
In a salad bowl, combine the cooked Butternut half-moons, the shredded leaves, the tomato half-moons, the drained feta, and seasoning.
GATHER AROUND THE TABLE!
Plate up the Butternut salad drizzled with the tahini-yoghurt dressing. Side with the sirloin slices and garnish with the remaining parsley. Dig in, Chef!
BEGIN WITH THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway.
A STEP FOR PREP
While the Butternut is roasting, rinse the salad leaves and roughly shred. Cut the tomato into half-moons. Rinse and finely chop the parsley. Drain the feta.
YUMMY YOGHURT
In a small bowl, combine the Tahini, the yoghurt, the lemon juice (to taste), seasoning, and ½ the chopped parsley. Loosen with water in 10ml increments until drizzling consistency.
BUTTER-BASTED Beef
When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin.) During the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
TIME TO COMBINE
In a salad bowl, combine the cooked Butternut half-moons, the shredded leaves, the tomato half-moons, the drained feta, and seasoning.
GATHER AROUND THE TABLE!
Plate up the Butternut salad drizzled with the tahini-yoghurt dressing. Side with the sirloin slices and garnish with the remaining parsley. Dig in, Chef!
BEGIN WITH THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
A STEP FOR PREP
While the Butternut is roasting, rinse the salad leaves and roughly shred. Cut the tomatoes into half-moons. Rinse and finely chop the parsley. Drain the feta.
YUMMY YOGHURT
In a small bowl, combine the Tahini, the yoghurt, the lemon juice (to taste), seasoning, and ½ the chopped parsley. Loosen with water in 10ml increments until drizzling consistency.
BUTTER-BASTED Beef
When the roast has 10-15 minutes remaining, place a large pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin.) During the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
TIME TO COMBINE
In a salad bowl, combine the cooked Butternut half-moons, the shredded leaves, the tomato half-moons, the drained feta, and seasoning.
GATHER AROUND THE TABLE!
Plate up the Butternut salad drizzled with the tahini-yoghurt dressing. Side with the sirloin slices and garnish with the remaining parsley. Dig in, Chef!
BEGIN WITH THE Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and golden, flipping halfway.
A STEP FOR PREP
While the Butternut is roasting, rinse the salad leaves and roughly shred. Cut the tomatoes into half-moons. Rinse and finely chop the parsley. Drain the feta.
YUMMY YOGHURT
In a small bowl, combine the Tahini, the yoghurt, the lemon juice (to taste), seasoning, and ½ the chopped parsley. Loosen with water in 10ml increments until drizzling consistency.
BUTTER-BASTED Beef
When the roast has 10-15 minutes remaining, place a large pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin.) During the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
TIME TO COMBINE
In a salad bowl, combine the cooked Butternut half-moons, the shredded leaves, the tomato half-moons, the drained feta, and seasoning.
GATHER AROUND THE TABLE!
Plate up the Butternut salad drizzled with the tahini-yoghurt dressing. Side with the sirloin slices and garnish with the remaining parsley. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Beef & Butternut Salad?
The preparation time for Beef & Butternut Salad with Danish-style feta & fresh parsley is between 25 and 40 minutes.
What is the total time required to make Beef & Butternut Salad with Danish-style feta & fresh parsley?
The total time required to make Beef & Butternut Salad with Danish-style feta & fresh parsley is between 45 and 60 minutes.
How many servings does Beef & Butternut Salad provide?
4 servings
What are the main ingredients in Beef & Butternut Salad?
Beef, Butternut, Danish-style Feta, Free-Range Beef Sirloin, Fresh Parsley, Lemon Jucie, Lemon Juice, Low Fat Plain Yoghurt, NOMU Moroccan Rub, Salad Leaves, Tahini, Tomato, Tomatoes
What is the nutritional information of Beef & Butternut Salad?
Calories: 628, Carbs: 38 grams, Fat: grams, Protein: 46.8 grams, Sugar: 10.1 grams, Salt: 767 grams
How do I prepare Beef & Butternut Salad?
TIME TO COMBINE: In a salad bowl, combine the cooked butternut half-moons, the shredded leaves, the tomato half-moons, the drained feta, and seasoning. YUMMY YOGHURT: In a small bowl, combine the tahini, the yoghurt, the lemon juice (to taste), seasoning, and ½ the chopped parsley. Loosen with water in 10ml increments until drizzling consistency. A STEP FOR PREP: While the butternut is roasting, rinse the salad leaves and roughly shred. Cut the tomato into half-moons. Rinse and finely chop the parsley. Drain the feta. BEGIN WITH THE BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and golden, flipping halfway. GATHER AROUND THE TABLE!: Plate up the butternut salad drizzled with the tahini-yoghurt dressing. Side with the sirloin slices and garnish with the remaining parsley. Dig in, Chef! BUTTER-BASTED BEEF: When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the sirloin dry with paper towel. When the pan is hot, sear the sirloin, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the sirloin.) During the final 1-2 minutes, baste with a knob of butter and the remaining rub. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
What should be prepared from my kitchen to make Beef & Butternut Salad?
Beef, Butternut, Danish-style Feta, Free-Range Beef Sirloin, Fresh Parsley, Lemon Jucie, Lemon Juice, Low Fat Plain Yoghurt, NOMU Moroccan Rub, Salad Leaves, Tahini, Tomato, Tomatoes
How many calories does Beef & Butternut Salad have?
628 calories
How much fat content does Beef & Butternut Salad have?
grams
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