Tender beef rump strips lie on top of a roasted kale & chickpea base dotted with sun-dried tomatoes. Sided with roasted gem squash halves and drizzled with a yoghurt sauce. Stunning!
Beef Rump Strips & Roasted Gem Squash
Beef Rump Strips & Roasted Gem Squash
with chickpeas & sun-dried tomatoes
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Chickpeas
- Free-range Beef Rump Strips
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Kale
- Low Fat Plain Yoghurt
- NOMU Beef Rub
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
READY THE ROAST
Preheat the oven to 200°C. Coat the drained chickpeas with oil, season, and set aside. Place the whole, unpeeled garlic clove and the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. When the gem squash has been in for 10 minutes, scatter over the chickpeas. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
BEEF STRIPS
Place a pan over 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 NOMU rub. Remove from the pan, reserving any pan juices, season, and cover.
BUTTERY GEMS
When the gems & chickpeas have 10 minutes remaining, place a knob of butter into each gem half, shift them over, and scatter the dressed kale in the open space. Roast for the remaining time.
HERBY YOGHURT
Remove the roasted garlic from the oven, squeeze out the flesh, discarding the skin, and finely chop. In a bowl, combine the plain yoghurt, ½ the chopped parsley, and the roasted garlic flesh. Loosen with water in 5ml increments until drizzling consistency and season.
KALE & CHICKPEAS
Once the kale & chickpeas are done, place into a bowl and toss through the chopped sun-dried tomatoes. Set aside.
PLATE IT UP!
Make a bed of the kale & chickpeas. Top with the beef strips and the reserved pan juices. Drizzle over the yoghurt and serve alongside the gem squash. Garnish with the remaining parsley. Nicely done, Chef!
Chickpeas - 60g
Garlic Clove - 1
Gem Squash - 1
Kale - 50g
Free-range Beef Rump Strips - 150g
NOMU Beef Rub - 5ml
Low Fat Plain Yoghurt - 40ml
Fresh Parsley - 3g
Sun-dried Tomatoes - 25g
READY THE ROAST
Preheat the oven to 200°C. Coat the drained chickpeas with oil, season, and set aside. Place the whole, unpeeled garlic clove and the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. When the gem squash has been in for 10 minutes, scatter over the chickpeas. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
BEEF STRIPS
Place a pan over 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 NOMU rub. Remove from the pan, reserving any pan juices, season, and cover.
BUTTERY GEMS
When the gems & chickpeas have 10 minutes remaining, place a knob of butter into each gem half, shift them over, and scatter the dressed kale in the open space. Roast for the remaining time.
HERBY YOGHURT
Remove the roasted garlic from the oven, squeeze out the flesh, discarding the skin, and finely chop. In a bowl, combine the plain yoghurt, ½ the chopped parsley, and the roasted garlic flesh. Loosen with water in 5ml increments until drizzling consistency and season.
KALE & CHICKPEAS
Once the kale & chickpeas are done, place into a bowl and toss through the chopped sun-dried tomatoes. Set aside.
PLATE IT UP!
Make a bed of the kale & chickpeas. Top with the beef strips and the reserved pan juices. Drizzle over the yoghurt and serve alongside the gem squash. Garnish with the remaining parsley. Nicely done, Chef!
Chickpeas - 120g
Garlic Clove - 1
Gem Squash - 2
Kale - 100g
Free-range Beef Rump Strips - 300g
NOMU Beef Rub - 10ml
Low Fat Plain Yoghurt - 80ml
Fresh Parsley - 5g
Sun-dried Tomatoes - 50g
READY THE ROAST
Preheat the oven to 200°C. Coat the drained chickpeas with oil, season, and set aside. Place the whole, unpeeled garlic cloves and the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. When the gem squash has been in for 10 minutes, scatter over the chickpeas. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
BEEF STRIPS
Place a pan over 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 NOMU rub. Remove from the pan, reserving any pan juices, season, and cover.
BUTTERY GEMS
When the gems & chickpeas have 10 minutes remaining, place a knob of butter into each gem half, shift them over, and scatter the dressed kale in the open space. Roast for the remaining time.
HERBY YOGHURT
Remove the roasted garlic from the oven, squeeze out the flesh, discarding the skin, and finely chop. In a bowl, combine the plain yoghurt, ½ the chopped parsley, and the roasted garlic flesh. Loosen with water in 5ml increments until drizzling consistency and season.
KALE & CHICKPEAS
Once the kale & chickpeas are done, place into a bowl and toss through the chopped sun-dried tomatoes. Set aside.
PLATE IT UP!
Make a bed of the kale & chickpeas. Top with the beef strips and the reserved pan juices. Drizzle over the yoghurt and serve alongside the gem squash. Garnish with the remaining parsley. Nicely done, Chef!
Chickpeas - 180g
Garlic Cloves - 2
Gem Squash - 3
Kale - 150g
Free-range Beef Rump Strips - 450g
NOMU Beef Rub - 15ml
Low Fat Plain Yoghurt - 125ml
Fresh Parsley - 8g
Sun-dried Tomatoes - 75g
READY THE ROAST
Preheat the oven to 200°C. Coat the drained chickpeas with oil, season, and set aside. Place the whole, unpeeled garlic cloves and the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. When the gem squash has been in for 10 minutes, scatter over the chickpeas. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
BEEF STRIPS
Place a pan over 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 NOMU rub. Remove from the pan, reserving any pan juices, season, and cover.
BUTTERY GEMS
When the gems & chickpeas have 10 minutes remaining, place a knob of butter into each gem half, shift them over, and scatter the dressed kale in the open space. Roast for the remaining time.
HERBY YOGHURT
Remove the roasted garlic from the oven, squeeze out the flesh, discarding the skin, and finely chop. In a bowl, combine the plain yoghurt, ½ the chopped parsley, and the roasted garlic flesh. Loosen with water in 5ml increments until drizzling consistency and season.
KALE & CHICKPEAS
Once the kale & chickpeas are done, place into a bowl and toss through the chopped sun-dried tomatoes. Set aside.
PLATE IT UP!
Make a bed of the kale & chickpeas. Top with the beef strips and the reserved pan juices. Drizzle over the yoghurt and serve alongside the gem squash. Garnish with the remaining parsley. Nicely done, Chef!
Chickpeas - 240g
Garlic Cloves - 2
Gem Squash - 4
Kale - 200g
Free-range Beef Rump Strips - 600g
NOMU Beef Rub - 20ml
Low Fat Plain Yoghurt - 160ml
Fresh Parsley - 10g
Sun-dried Tomatoes - 100g
Woolies Products in this dish
