Today’s dinner will take you on a taste expedition! Juicy beef slices are sided with a roast veg medley and a salad of sweet-tangy sun-dried tomatoes, nutty almonds, creamy Danish-style feta, refreshing cucumber & lemon juice.
Moroccan Beef Rump & Roast Carrots
Moroccan Beef Rump & Roast Carrots
with fresh parsley & toasted almonds
Hands on Time: 20 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Beef
- Carrot
- Cucumber
- Cumin Seeds
- Danish-style Feta
- Free-Range Beef Rump
- Green Leaves
- Lemon Juice
- NOMU Moroccan Rub
- Onion
- Onions
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
ROAST VEG
Preheat the oven to 200°C. Spread the Carrot wedges and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CUMIN SEEDS
When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time.
SEARED RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
NUTTY SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the rinsed green leaves, the drained feta, ½ the toasted Almonds, the sliced sun-dried tomatoes, and the diced Cucumber.
ARABIAN NIGHT
Plate up the Beef slices and drizzle over any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the remaining Almonds. There you have it, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Carrot wedges and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CUMIN SEEDS
When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time.
SEARED RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
NUTTY SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the rinsed green leaves, the drained feta, ½ the toasted Almonds, the sliced sun-dried tomatoes, and the diced Cucumber.
ARABIAN NIGHT
Plate up the Beef slices and drizzle over any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the remaining Almonds. There you have it, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Carrot wedges and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CUMIN SEEDS
When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time.
SEARED RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
NUTTY SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the rinsed green leaves, the drained feta, ½ the toasted Almonds, the sliced sun-dried tomatoes, and the diced Cucumber.
ARABIAN NIGHT
Plate up the Beef slices and drizzle over any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the remaining Almonds. There you have it, Chef!
ROAST VEG
Preheat the oven to 200°C. Spread the Carrot wedges and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
TOASTED Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CUMIN SEEDS
When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time.
SEARED RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
NUTTY SALAD
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the rinsed green leaves, the drained feta, ½ the toasted Almonds, the sliced sun-dried tomatoes, and the diced Cucumber.
ARABIAN NIGHT
Plate up the Beef slices and drizzle over any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the remaining Almonds. There you have it, Chef!
Frequently Asked Questions
What is the preparation time for Moroccan Beef Rump & Roast Carrots?
The preparation time for Moroccan Beef Rump & Roast Carrots with fresh parsley & toasted almonds is between 20 and 45 minutes.
What is the total time required to make Moroccan Beef Rump & Roast Carrots with fresh parsley & toasted almonds?
The total time required to make Moroccan Beef Rump & Roast Carrots with fresh parsley & toasted almonds is between 40 and 55 minutes.
How many servings does Moroccan Beef Rump & Roast Carrots provide?
4 servings
What are the main ingredients in Moroccan Beef Rump & Roast Carrots?
Almonds, Beef, Carrot, Cucumber, Cumin Seeds, Danish-style Feta, Free-Range Beef Rump, Green Leaves, Lemon Juice, NOMU Moroccan Rub, Onion, Onions, Sun-Dried Tomatoes
What is the nutritional information of Moroccan Beef Rump & Roast Carrots?
Calories: 700, Carbs: 43 grams, Fat: grams, Protein: 47.6 grams, Sugar: 22.1 grams, Salt: 968 grams
How do I prepare Moroccan Beef Rump & Roast Carrots?
CUMIN SEEDS: When the roast has 10 minutes remaining, toss the cumin seeds through the veg and return to the oven for the remaining time. SEARED RUMP: Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. ROAST VEG: Preheat the oven to 200°C. Spread the carrot wedges and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway). TOASTED ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. NUTTY SALAD: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the rinsed green leaves, the drained feta, ½ the toasted almonds, the sliced sun-dried tomatoes, and the diced cucumber. ARABIAN NIGHT: Plate up the beef slices and drizzle over any reserved pan juices. Side with the dressed salad and the roasted veg. Garnish with the remaining almonds. There you have it, Chef!
What should be prepared from my kitchen to make Moroccan Beef Rump & Roast Carrots?
Almonds, Beef, Carrot, Cucumber, Cumin Seeds, Danish-style Feta, Free-Range Beef Rump, Green Leaves, Lemon Juice, NOMU Moroccan Rub, Onion, Onions, Sun-Dried Tomatoes
How many calories does Moroccan Beef Rump & Roast Carrots have?
700 calories
How much fat content does Moroccan Beef Rump & Roast Carrots have?
grams
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