What are the main ingredients in Tunisian Spiced Beef Rump?

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

What is the nutritional information of Tunisian Spiced Beef Rump?

Calories: 791, Carbs: 64 grams, Fat: grams, Protein: 51.8 grams, Sugar: 29.6 grams, Salt: 1341 grams

How do I prepare Tunisian Spiced Beef Rump?

A MIDDLE- EASTERN EXPERIENCE: Plate up the slices of harissa steak alongside the sauteed kale salad and roasted butternut chunks. Drizzle over any remaining pan juices. Sprinkle over the pumpkin seeds and dollop over the harissa yoghurt. BUTTERNUT: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, African rub, and some seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. TOASTED SEEDS: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and they turn brown. Remove from the pan on completion and set aside. HARISSA DRESSING & BASTING: In a small bowl, combine the Greek yoghurt, ⅓ of the harissa paste, and some seasoning. In a separate bowl, mix together the remaining harissa paste and honey for the steak basting. SAUTEED KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and combine with the peas and chopped pickled peppers. Cover with a plate and set aside to keep warm. FIERY STEAK: Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with the honey-harissa basting. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.

What should be prepared from my kitchen to make Tunisian Spiced Beef Rump?

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

Tunisian Spiced Beef Rump

This juicy, honey-harissa basted beef rump sizzles alongside a fresh and crunchy sauteed kale salad, and caramelised roasted butternut chunks. Topped off with pops of toasted pumpkin seeds and dollops of delicious harissa yoghurt.

Tunisian Spiced Beef Rump

with roasted butternut, crispy kale & yoghurt

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Butternut
Free-range Beef Rump Steak
Greek Yoghurt
Honey
Kale
Nomu African Rub
Peas
Pesto Princess Harissa Paste
Pickled Bell Peppers
Pumpkin Seeds

From your kitchen:

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

Serves 1

BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, African rub, and some seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and they turn brown. Remove from the pan on completion and set aside.
HARISSA DRESSING & BASTING
In a small bowl, combine the Greek yoghurt, ⅓ of the harissa paste, and some seasoning. In a separate bowl, mix together the remaining harissa paste and honey for the steak basting.
SAUTEED KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and combine with the peas and chopped pickled peppers. Cover with a plate and set aside to keep warm.
FIERY STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with the honey-harissa basting. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.
A MIDDLE- EASTERN EXPERIENCE
Plate up the slices of harissa steak alongside the sauteed kale salad and roasted butternut chunks. Drizzle over any remaining pan juices. Sprinkle over the pumpkin seeds and dollop over the harissa yoghurt.

Butternut - 250g
NOMU African Rub - 5ml
Pumpkin Seeds - 10g
Greek Yoghurt - 40ml
Pesto Princess Harissa Paste - 30ml
Honey - 7,5ml
Kale - 75g
Peas - 50g
Pickled Bell Peppers - 50g
Free-range Beef Rump Steak - 160g

Download the Recipe

Serves 2

BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, African rub, and some seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and they turn brown. Remove from the pan on completion and set aside.
HARISSA DRESSING & BASTING
In a small bowl, combine the Greek yoghurt, ⅓ of the harissa paste, and some seasoning. In a separate bowl, mix together the remaining harissa paste and honey for the steak basting.
SAUTEED KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 2-3 minutes until wilted. Remove from the pan and combine with the peas and chopped pickled peppers. Cover with a plate and set aside to keep warm.
FIERY STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with the honey-harissa basting. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.
A MIDDLE- EASTERN EXPERIENCE
Plate up the slices of harissa steak alongside the sauteed kale salad and roasted butternut chunks. Drizzle over any remaining pan juices. Sprinkle over the pumpkin seeds and dollop over the harissa yoghurt.

Butternut - 500g
NOMU African Rub - 10ml
Pumpkin Seeds - 20g
Greek Yoghurt - 80ml
Pesto Princess Harissa Paste - 60ml
Honey - 15ml
Kale - 150g
Peas - 100g
Pickled Bell Peppers - 100g
Free-range Beef Rump Steak - 320g

Download the Recipe

Serves 3

BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, African rub, and some seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and they turn brown. Remove from the pan on completion and set aside.
HARISSA DRESSING & BASTING
In a small bowl, combine the Greek yoghurt, ⅓ of the harissa paste, and some seasoning. In a separate bowl, mix together the remaining harissa paste and honey for the steak basting.
SAUTEED KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and combine with the peas and chopped pickled peppers. Cover with a plate and set aside to keep warm.
FIERY STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with the honey-harissa basting. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.
A MIDDLE- EASTERN EXPERIENCE
Plate up the slices of harissa steak alongside the sauteed kale salad and roasted butternut chunks. Drizzle over any remaining pan juices. Sprinkle over the pumpkin seeds and dollop over the harissa yoghurt.

Butternut - 750g
NOMU African Rub - 15ml
Pumpkin Seeds - 30g
Greek Yoghurt - 120ml
Pesto Princess Harissa Paste - 85ml
Honey - 22,5ml
Kale - 225g
Peas - 150g
Pickled Bell Peppers - 150g
Free-range Beef Rump Steak - 480g

Download the Recipe

Serves 4

BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil, African rub, and some seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOASTED SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and they turn brown. Remove from the pan on completion and set aside.
HARISSA DRESSING & BASTING
In a small bowl, combine the Greek yoghurt, ⅓ of the harissa paste, and some seasoning. In a separate bowl, mix together the remaining harissa paste and honey for the steak basting.
SAUTEED KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated in oil. Place a nonstick pan over a medium heat. When hot, sauté the kale for 3-5 minutes until wilted. Remove from the pan and combine with the peas and chopped pickled peppers. Cover with a plate and set aside to keep warm.
FIERY STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks, fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with the honey-harissa basting. Remove from the pan on completion and allow to rest for 5 minutes before slicing and lightly seasoning.
A MIDDLE- EASTERN EXPERIENCE
Plate up the slices of harissa steak alongside the sauteed kale salad and roasted butternut chunks. Drizzle over any remaining pan juices. Sprinkle over the pumpkin seeds and dollop over the harissa yoghurt.