What are the main ingredients in Mustard Beef Rump & Roasted Carrots?

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

What is the nutritional information of Mustard Beef Rump & Roasted Carrots?

Calories: 773, Carbs: 65 grams, Fat: grams, Protein: 51.1 grams, Sugar: 21.2 grams, Salt: 687 grams

How do I prepare Mustard Beef Rump & Roasted Carrots?

ROAST: Preheat the oven to 200°C. Spread the carrot chunks and the onion wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). CHICKPEAS: Coat the drained chickpeas in oil and season. When the roast has been in for 10 minutes, scatter the chickpeas over, and roast for the remaining time. TOAST: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BEEF STRIPS: Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and season. SOME PREP: In a small bowl, combine the mustard dressing with a drizzle of olive oil and seasoning. In a separate bowl, combine the yoghurt with ½ the chopped parsley. Season and set aside. TIME TO EAT: Make a bed of the roast, top with the beef strips, and drizzle over the mustard dressing. Scatter over the toasted sunflower seeds, dollop over the herby yoghurt, and garnish with the remaining chopped parsley. Look at you, Chef!

What should be prepared from my kitchen to make Mustard Beef Rump & Roasted Carrots?

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

Mustard Beef Rump & Roasted Carrots

It’s a taste sensation all the way, Chef! From the oven roasted carrots, onions, and crispy chickpeas to the browned beef rump strips drizzled with a vinegary wholegrain mustard dressing, to the parsley yoghurt.

Mustard Beef Rump & Roasted Carrots

with crispy chickpeas & parsley yoghurt

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Carrot
Chickpeas
Free-range Beef Rump Strips
Fresh Parsley
Low Fat Plain Yoghurt
Mustard Dressing
Nomu African Rub
Onion
Onions
Sunflower Seeds

From your kitchen:

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

Photo of Mustard Beef Rump & Roasted Carrots

Serves 1

ROAST
Preheat the oven to 200°C. Spread the carrot chunks and the onion wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHICKPEAS
Coat the drained chickpeas in oil and season. When the roast has been in for 10 minutes, scatter the chickpeas over, and roast for the remaining time.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BEEF STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and season.
SOME PREP
In a small bowl, combine the mustard dressing with a drizzle of olive oil and seasoning. In a separate bowl, combine the yoghurt with ½ the chopped parsley. Season and set aside.
TIME TO EAT
Make a bed of the roast, top with the beef strips, and drizzle over the mustard dressing. Scatter over the toasted sunflower seeds, dollop over the herby yoghurt, and garnish with the remaining chopped parsley. Look at you, Chef!

Carrot - 240g
Onion - 1
NOMU African Rub - 10ml
Chickpeas - 120g
Sunflower Seeds - 10g
Free-range Beef Rump Strips - 150g
Mustard Dressing - 20ml
Low Fat Plain Yoghurt - 30ml
Fresh Parsley - 3g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the carrot chunks and the onion wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHICKPEAS
Coat the drained chickpeas in oil and season. When the roast has been in for 10 minutes, scatter the chickpeas over, and roast for the remaining time.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BEEF STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and season.
SOME PREP
In a small bowl, combine the mustard dressing with a drizzle of olive oil and seasoning. In a separate bowl, combine the yoghurt with ½ the chopped parsley. Season and set aside.
TIME TO EAT
Make a bed of the roast, top with the beef strips, and drizzle over the mustard dressing. Scatter over the toasted sunflower seeds, dollop over the herby yoghurt, and garnish with the remaining chopped parsley. Look at you, Chef!

Carrot - 480g
Onion - 1
NOMU African Rub - 20ml
Chickpeas - 240g
Sunflower Seeds - 20g
Free-range Beef Rump Strips - 300g
Mustard Dressing - 40ml
Low Fat Plain Yoghurt - 60ml
Fresh Parsley - 5g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the carrot chunks and the onion wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHICKPEAS
Coat the drained chickpeas in oil and season. When the roast has been in for 10 minutes, scatter the chickpeas over, and roast for the remaining time.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BEEF STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and season.
SOME PREP
In a small bowl, combine the mustard dressing with a drizzle of olive oil and seasoning. In a separate bowl, combine the yoghurt with ½ the chopped parsley. Season and set aside.
TIME TO EAT
Make a bed of the roast, top with the beef strips, and drizzle over the mustard dressing. Scatter over the toasted sunflower seeds, dollop over the herby yoghurt, and garnish with the remaining chopped parsley. Look at you, Chef!

Carrot - 720g
Onions - 2
NOMU African Rub - 30ml
Chickpeas - 360g
Sunflower Seeds - 30g
Free-range Beef Rump Strips - 450g
Mustard Dressing - 60ml
Low Fat Plain Yoghurt - 90ml
Fresh Parsley - 8g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the carrot chunks and the onion wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHICKPEAS
Coat the drained chickpeas in oil and season. When the roast has been in for 10 minutes, scatter the chickpeas over, and roast for the remaining time.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BEEF STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan and season.
SOME PREP
In a small bowl, combine the mustard dressing with a drizzle of olive oil and seasoning. In a separate bowl, combine the yoghurt with ½ the chopped parsley. Season and set aside.
TIME TO EAT
Make a bed of the roast, top with the beef strips, and drizzle over the mustard dressing. Scatter over the toasted sunflower seeds, dollop over the herby yoghurt, and garnish with the remaining chopped parsley. Look at you, Chef!