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!
Carrot - 240g
Onion - 1
Almonds - 10g
Cumin Seeds - 2,5ml
Free-Range Beef Rump - 160g
NOMU Moroccan Rub - 10ml
Lemon Juice - 10ml
Green Leaves - 20g
Danish-style Feta - 30g
Sun-dried Tomatoes - 20g
Cucumber - 50g
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!
Carrot - 480g
Onion - 1
Almonds - 20g
Cumin Seeds - 5ml
Free-Range Beef Rump - 320g
NOMU Moroccan Rub - 20ml
Lemon Juice - 20ml
Green Leaves - 40g
Danish-style Feta - 60g
Sun-dried Tomatoes - 40g
Cucumber - 100g
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!
Carrot - 720g
Onions - 2
Almonds - 30g
Cumin Seeds - 7,5ml
Free-range Beef Rump - 480g
NOMU Moroccan Rub - 30ml
Lemon Juice - 30ml
Green Leaves - 60g
Danish-style Feta - 90g
Sun-dried Tomatoes - 60g
Cucumber - 150g
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!
Carrot - 960g
Onions - 2
Almonds - 40g
Cumin Seeds - 10ml
Free-Range Beef Rump - 640g
NOMU Moroccan Rub - 40ml
Lemon Juice - 40ml
Green Leaves - 80g
Danish-style Feta - 120g
Sun-dried Tomatoes - 80g
Cucumber - 200g
Woolies Products in this dish
