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

Oil (cooking, olive or coconut), Water, Sugar/Sweetener/Honey, Paper Towel, Butter, Seasoning (salt & pepper)

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

Calories: 728, Carbs: 57 grams, Fat: grams, Protein: 53.8 grams, Sugar: 15.1 grams, Salt: 830 grams

How do I prepare Autumn Hummus & Beef Rump 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 15ml [30ml]|#7DA0D7 of olive oil. Add the tomatoes, the cucumber, the 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 lentils until crispy, 6-8 minutes. In the final 30-60 seconds, add the 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 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 Autumn Hummus & Beef Rump Bowl?

Oil (cooking, olive or coconut), Water, Sugar/Sweetener/Honey, Paper Towel, Butter, Seasoning (salt & pepper)

Autumn Hummus & Beef Rump 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.

Autumn Hummus & Beef Rump 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 Rump Strips
Cucumber
Danish-style Feta
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)
Water
Sugar/Sweetener/Honey
Paper Towel
Butter
Seasoning (salt & pepper)

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 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 lentils until crispy, 6-8 minutes. In the final 30-60 seconds, add the garlic, remove from the pan, and season.
SOME FRESHNESS
In a bowl, combine the vinegar, and 15ml [30ml]|#7DA0D7 of olive oil. Add the tomatoes, the cucumber, the 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!

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 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 lentils until crispy, 6-8 minutes. In the final 30-60 seconds, add the garlic, remove from the pan, and season.
SOME FRESHNESS
In a bowl, combine the vinegar, and 15ml [30ml]|#7DA0D7 of olive oil. Add the tomatoes, the cucumber, the 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!

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 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 lentils until crispy, 8-10 minutes. In the final 30-60 seconds, add the garlic, remove from the pan, and season.
SOME FRESHNESS
In a bowl, combine the vinegar, and 45ml [60ml]|#7DA0D7 of olive oil. Add the tomatoes, the cucumber, the 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!

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 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 lentils until crispy, 8-10 minutes. In the final 30-60 seconds, add the garlic, remove from the pan, and season.
SOME FRESHNESS
In a bowl, combine the vinegar, and 45ml [60ml]|#7DA0D7 of olive oil. Add the tomatoes, the cucumber, the 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!