What are the main ingredients in Beef Fillet & Glazed Bocconcini Salad?

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

What is the nutritional information of Beef Fillet & Glazed Bocconcini Salad?

Calories: 1080, Carbs: 97 grams, Fat: grams, Protein: 64 grams, Sugar: 42 grams, Salt: 585 grams

How do I prepare Beef Fillet & Glazed Bocconcini Salad?

THE ROAST-ESS WITH THE MOSTESS: Preheat the oven to 200°C. Place the drained chickpeas on a roasting tray. Coat in oil, ½ the rub, season and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy and caramel in colour. QUINOA TIME: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes. GLAZED & CONFUSED: Place a pan over a medium heat. Add the balsamic vinegar, 40ml of water, and 30ml of a sweetener of choice. Mix until fully combined. Simmer for 1-2 minutes until slightly reduced and thickened. Remove from the pan and place in a bowl. DINNER IS AT STEAK!: Return the pan to a high heat. Rub some oil and the remaining rub into the fillets until well coated. When the pan is hot, sear the fillets for about 6-8 minutes in total until browned all over, shifting as it colours. Place on a baking tray and roast in the hot oven for 5-7 minutes or until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices. GRAB YOUR COAT: In a bowl, combine the fig halves, bocconcini halves, roasted chickpeas, ½ the chopped basil, and ½ the balsamic glaze. Toss until fully combined. LET’S EAT!: Plate up the succulent fillet slices with a hearty helping of the fluffy quinoa. Top with the glazed bocconcini mix and drizzle over the remaining balsamic glaze. Sprinkle with the last of the chopped basil. Enjoy!

What should be prepared from my kitchen to make Beef Fillet & Glazed Bocconcini Salad?

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

Beef Fillet & Glazed Bocconcini Salad

Name: Beef Fillet & Glazed Bocconcini Salad
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Succulent beef fillet is flavoured with NOMU Italian Rub and served alongside a bed of fluffy quinoa topped with creamy bocconcini, fresh figs and spiced chickpeas, all coated in a sweet & sticky balsamic glaze.

Beef Fillet & Glazed Bocconcini Salad

with basil, fresh figs, and chickpeas

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Beef
Bocconcini
Chickpeas
Free-range Beef Fillet
Fresh Basil
Fresh Figs
NOMU Italian Rub
Quinoa

From your kitchen:

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

Photo of Beef Fillet & Glazed Bocconcini Salad

Serves 1

THE ROAST-ESS WITH THE MOSTESS
Preheat the oven to 200°C. Place the drained chickpeas on a roasting tray. Coat in oil, ½ the rub, season and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy and caramel in colour.
QUINOA TIME
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
GLAZED & CONFUSED
Place a pan over a medium heat. Add the balsamic vinegar, 20ml of water, and 15ml of a sweetener of choice. Mix until fully combined. Simmer for 1-2 minutes until slightly reduced and thickened. Remove from the pan and place in a bowl.
DINNER IS AT STEAK!
Return the pan to a high heat. Rub some oil and the remaining rub into the fillet until well coated. When the pan is hot, sear the fillet for about 6-8 minutes in total until browned all over, shifting as it colours. Place on a baking tray and roast in the hot oven for 5-7 minutes or until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
GRAB YOUR COAT
In a bowl, combine the fig halves, bocconcini halves, roasted chickpeas, ½ the chopped basil, and ½ the balsamic glaze. Toss until fully combined.
LET’S EAT!
Plate up the succulent fillet slices with a hearty helping of the fluffy quinoa. Top with the glazed bocconcini mix and drizzle over the remaining balsamic glaze. Sprinkle with the last of the chopped basil. Enjoy!

Chickpeas - 60g
NOMU Italian Rub - 10ml
Quinoa - 75ml
Balsamic Vinegar - 20ml
Free-range Beef Fillet - 150g
Fresh Figs - 160g
Bocconcini - 3
Fresh Basil - 3g

Download the Recipe

Serves 2

THE ROAST-ESS WITH THE MOSTESS
Preheat the oven to 200°C. Place the drained chickpeas on a roasting tray. Coat in oil, ½ the rub, season and spread out in a single layer. Roast in the hot oven for 15-20 minutes until crispy and caramel in colour.
QUINOA TIME
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
GLAZED & CONFUSED
Place a pan over a medium heat. Add the balsamic vinegar, 40ml of water, and 30ml of a sweetener of choice. Mix until fully combined. Simmer for 1-2 minutes until slightly reduced and thickened. Remove from the pan and place in a bowl.
DINNER IS AT STEAK!
Return the pan to a high heat. Rub some oil and the remaining rub into the fillets until well coated. When the pan is hot, sear the fillets for about 6-8 minutes in total until browned all over, shifting as it colours. Place on a baking tray and roast in the hot oven for 5-7 minutes or until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
GRAB YOUR COAT
In a bowl, combine the fig halves, bocconcini halves, roasted chickpeas, ½ the chopped basil, and ½ the balsamic glaze. Toss until fully combined.
LET’S EAT!
Plate up the succulent fillet slices with a hearty helping of the fluffy quinoa. Top with the glazed bocconcini mix and drizzle over the remaining balsamic glaze. Sprinkle with the last of the chopped basil. Enjoy!

Chickpeas - 120g
NOMU Italian Rub - 20ml
Quinoa - 150ml
Balsamic Vinegar - 40ml
Free-range Beef Fillet - 300g
Fresh Figs - 320g
Bocconcini - 6
Fresh Basil - 5g

Download the Recipe

Serves 3

THE ROAST-ESS WITH THE MOSTESS
Preheat the oven to 200°C. Place the drained chickpeas on a roasting tray. Coat in oil, ½ the rub, season and spread out in a single layer. Roast in the hot oven for 20-25 minutes until crispy and caramel in colour.
QUINOA TIME
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
GLAZED & CONFUSED
Place a pan over a medium heat. Add the balsamic vinegar, 60ml of water, and 45ml of a sweetener of choice. Mix until fully combined. Simmer for 2-3 minutes until slightly reduced and thickened. Remove from the pan and place in a bowl.
DINNER IS AT STEAK!
Return the pan to a high heat. Rub some oil and the remaining rub into the fillets until well coated. When the pan is hot, sear the fillets for about 6-8 minutes in total until browned all over, shifting as it colours. Place on a baking tray and roast in the hot oven for 5-7 minutes or until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
GRAB YOUR COAT
In a bowl, combine the fig halves, bocconcini halves, roasted chickpeas, ½ the chopped basil, and ½ the balsamic glaze. Toss until fully combined.
LET’S EAT!
Plate up the succulent fillet slices with a hearty helping of the fluffy quinoa. Top with the glazed bocconcini mix and drizzle over the remaining balsamic glaze. Sprinkle with the last of the chopped basil. Enjoy!

Chickpeas - 180g
NOMU Italian Rub - 30ml
Quinoa - 225ml
Balsamic Vinegar - 60ml
Free-range Beef Fillet - 450g
Fresh Figs - 480g
Bocconcini - 9
Fresh Basil - 8g

Download the Recipe

Serves 4

THE ROAST-ESS WITH THE MOSTESS
Preheat the oven to 200°C. Place the drained chickpeas on a roasting tray. Coat in oil, ½ the rub, season and spread out in a single layer. Roast in the hot oven for 20-25 minutes until crispy and caramel in colour.
QUINOA TIME
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
GLAZED & CONFUSED
Place a pan over a medium heat. Add the balsamic vinegar, 80ml of water, and 60ml of a sweetener of choice. Mix until fully combined. Simmer for 2-3 minutes until slightly reduced and thickened. Remove from the pan and place in a bowl.
DINNER IS AT STEAK!
Return the pan to a high heat. Rub some oil and the remaining rub into the fillets until well coated. When the pan is hot, sear the fillets for about 6-8 minutes in total until browned all over, shifting as it colours. Place on a baking tray and roast in the hot oven for 5-7 minutes or until the fillet is cooked to your preference. Remove from the oven on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
GRAB YOUR COAT
In a bowl, combine the fig halves, bocconcini halves, roasted chickpeas, ½ the chopped basil, and ½ the balsamic glaze. Toss until fully combined.
LET’S EAT!
Plate up the succulent fillet slices with a hearty helping of the fluffy quinoa. Top with the glazed bocconcini mix and drizzle over the remaining balsamic glaze. Sprinkle with the last of the chopped basil. Enjoy!