What are the main ingredients in Hummus & Beef Rump Spring Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Hummus & Beef Rump Spring Bowl?

Calories: 728, Carbs: 57 grams, Fat: grams, Protein: 53.8 grams, Sugar: 15.6 grams, Salt: 872 grams

How do I prepare Hummus & Beef Rump Spring Bowl?

TIME TO EAT: Smear the hummus in a bowl, then top it with the caramelised onions, and the beef strips. Arrange the fresh salad around the edge in a circular pattern, sprinkle over the crispy lentils, and scatter the drained feta over the salad. Enjoy, Chef! BEEF STRIPS: Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. SOME FRESHNESS: In a bowl, combine the vinegar, and 30ml of olive oil. Add the diced tomatoes, the diced cucumber, the shredded salad leaves, seasoning, and toss to combine. LENTILS: Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. When hot, fry the rinsed lentils until crispy, 6-8 minutes. In the final 30-60 seconds, add the grated garlic, remove from the pan, and season. ONIONS: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. BEEF PREP: Pat the beef strips dry with paper towel and mix with the NOMU rub. Set aside.

What should be prepared from my kitchen to make Hummus & Beef Rump Spring Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Hummus & Beef Rump Spring Bowl

NOMU Italian Rub-spiced beef strips are dished up on a creamy hummus base and topped with silky-sweet onions. Sided with crispy lentils, a cucumber & tomato salad, and crumblings of creamy feta. Let’s spring into action, Chef!

Hummus & Beef Rump Spring Bowl

with caramelised onion, crispy lentils & Danish-style feta

Hands on Time: 25 - 45 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Beef
Cucumber
Danish-style Feta
Free-range Beef Rump Strips
Garlic Clove
Garlic Cloves
Hummus
NOMU Italian Rub
Onion
Onions
Red Wine Vinegar
Salad Leaves
Tinned Lentils
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

BEEF PREP
Pat the beef strips dry with paper towel and mix with the NOMU rub. Set aside.
ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LENTILS
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. When hot, fry the rinsed lentils until crispy, 6-8 minutes. In the final 30-60 seconds, add the grated garlic, remove from the pan, and season.
SOME FRESHNESS
In a bowl, combine the vinegar, and 15ml of olive oil. Add the diced tomatoes, the diced cucumber, the shredded salad leaves, seasoning, and toss to combine.
BEEF STRIPS
Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
TIME TO EAT
Smear the hummus in a bowl, then top it with the caramelised onions, and the beef strips. Arrange the fresh salad around the edge in a circular pattern, sprinkle over the crispy lentils, and scatter the drained feta over the salad. Enjoy, Chef!

Free-range Beef Rump Strips - 150g
NOMU Italian Rub - 5ml
Onion - 1
Tinned Lentils - 60g
Garlic Clove - 1
Red Wine Vinegar - 15ml
Tomato - 1
Cucumber - 100g
Salad Leaves - 20g
Hummus - 50ml
Danish-style Feta - 20g

Download the Recipe

Serves 2

BEEF PREP
Pat the beef strips dry with paper towel and mix with the NOMU rub. Set aside.
ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LENTILS
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. When hot, fry the rinsed lentils until crispy, 6-8 minutes. In the final 30-60 seconds, add the grated garlic, remove from the pan, and season.
SOME FRESHNESS
In a bowl, combine the vinegar, and 30ml of olive oil. Add the diced tomatoes, the diced cucumber, the shredded salad leaves, seasoning, and toss to combine.
BEEF STRIPS
Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
TIME TO EAT
Smear the hummus in a bowl, then top it with the caramelised onions, and the beef strips. Arrange the fresh salad around the edge in a circular pattern, sprinkle over the crispy lentils, and scatter the drained feta over the salad. Enjoy, Chef!

Free-range Beef Rump Strips - 300g
NOMU Italian Rub - 10ml
Onion - 1
Tinned Lentils - 120g
Garlic Clove - 1
Red Wine Vinegar - 30ml
Tomatoes - 2
Cucumber - 200g
Salad Leaves - 40g
Hummus - 100ml
Danish-style Feta - 40g

Download the Recipe

Serves 3

BEEF PREP
Pat the beef strips dry with paper towel and mix with the NOMU rub. Set aside.
ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LENTILS
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. When hot, fry the rinsed lentils until crispy, 8-10 minutes. In the final 30-60 seconds, add the grated garlic, remove from the pan, and season.
SOME FRESHNESS
In a bowl, combine the vinegar, and 45ml of olive oil. Add the diced tomatoes, the diced cucumber, the shredded salad leaves, seasoning, and toss to combine.
BEEF STRIPS
Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
TIME TO EAT
Smear the hummus in a bowl, then top it with the caramelised onions, and the beef strips. Arrange the fresh salad around the edge in a circular pattern, sprinkle over the crispy lentils, and scatter the drained feta over the salad. Enjoy, Chef!

Free-range Beef Rump Strips - 450g
NOMU Italian Rub - 15ml
Onions - 2
Tinned Lentils - 180ml
Garlic Cloves - 2
Red Wine Vinegar - 45ml
Tomatoes - 3
Cucumber - 300g
Salad Leaves - 60g
Hummus - 150ml
Danish-style Feta - 60g

Download the Recipe

Serves 4

BEEF PREP
Pat the beef strips dry with paper towel and mix with the NOMU rub. Set aside.
ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LENTILS
Return the pan, wiped down if necessary, to medium-high heat with a drizzle of oil. When hot, fry the rinsed lentils until crispy, 8-10 minutes. In the final 30-60 seconds, add the grated garlic, remove from the pan, and season.
SOME FRESHNESS
In a bowl, combine the vinegar, and 60ml of olive oil. Add the diced tomatoes, the diced cucumber, the shredded salad leaves, seasoning, and toss to combine.
BEEF STRIPS
Return the pan to high heat with a drizzle of oil and a knob of butter. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
TIME TO EAT
Smear the hummus in a bowl, then top it with the caramelised onions, and the beef strips. Arrange the fresh salad around the edge in a circular pattern, sprinkle over the crispy lentils, and scatter the drained feta over the salad. Enjoy, Chef!