A sensational salad inspired by the summer months but adapted by our clever UCOOK Chefs for the colder autumn season. By roasting onion petals and carrot wedges, then tossing it with fresh greens, cucumber, pepper strips, dill & creamy feta, you get healthy heartiness. Top with the butter-basted beef strips and dig in, Chef!
Beef Rump, Dill & Feta Salad
Beef Rump, Dill & Feta Salad
with bell pepper & cucumber
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Balsamic Vinegar
- Beef
- Bell Pepper
- Bell Peppers
- Carrot
- Cucumber
- Danish-style Feta
- Free-range Beef Rump Strips
- Fresh Dill
- Green Leaves
- NOMU Italian Rub
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
NOMU RUB-ROASTED VEG
Preheat the oven to 200°C. Separate the layers of the onion wedges into petals. Spread the Carrot pieces and onion petals on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BROWNED 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. Remove from the pan and season. Cut into bite-sized pieces.
COLOURFUL MEDLEY
In a salad bowl, combine the balsamic vinegar with 10ml of olive oil. Toss through the shredded leaves, the Cucumber half-moons, the roasted carrot & onion, and the pepper strips. In a small bowl, combine the chopped dill and the drained feta.
DINNER IS DONE
Bowl up the loaded salad. Scatter over the Beef chunks and the feta & dill. Lovely work, Chef!
NOMU RUB-ROASTED VEG
Preheat the oven to 200°C. Separate the layers of the onion wedges into petals. Spread the Carrot pieces and onion petals on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BROWNED 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. Remove from the pan and season. Cut into bite-sized pieces.
COLOURFUL MEDLEY
In a salad bowl, combine the balsamic vinegar with 20ml of olive oil. Toss through the shredded leaves, the Cucumber half-moons, the roasted carrot & onion, and the pepper strips. In a small bowl, combine the chopped dill and the drained feta.
DINNER IS DONE
Bowl up the loaded salad. Scatter over the Beef chunks and the feta & dill. Lovely work, Chef!
NOMU RUB-ROASTED VEG
Preheat the oven to 200°C. Separate the layers of the onion wedges into petals. Spread the Carrot pieces and onion petals on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BROWNED 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. Remove from the pan and season. Cut into bite-sized pieces.
COLOURFUL MEDLEY
In a salad bowl, combine the balsamic vinegar with 30ml of olive oil. Toss through the shredded leaves, the Cucumber half-moons, the roasted carrot & onion, and the pepper strips. In a small bowl, combine the chopped dill and the drained feta.
DINNER IS DONE
Bowl up the loaded salad. Scatter over the Beef chunks and the feta & dill. Lovely work, Chef!
NOMU RUB-ROASTED VEG
Preheat the oven to 200°C. Separate the layers of the onion wedges into petals. Spread the Carrot pieces and onion petals on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BROWNED 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. Remove from the pan and season. Cut into bite-sized pieces.
COLOURFUL MEDLEY
In a salad bowl, combine the balsamic vinegar with 40ml of olive oil. Toss through the shredded leaves, the Cucumber half-moons, the roasted carrot & onion, and the pepper strips. In a small bowl, combine the chopped dill and the drained feta.
DINNER IS DONE
Bowl up the loaded salad. Scatter over the Beef chunks and the feta & dill. Lovely work, Chef!
Frequently Asked Questions
What is the preparation time for Beef Rump, Dill & Feta Salad?
The preparation time for Beef Rump, Dill & Feta Salad with bell pepper & cucumber is between 25 and 40 minutes.
What is the total time required to make Beef Rump, Dill & Feta Salad with bell pepper & cucumber?
The total time required to make Beef Rump, Dill & Feta Salad with bell pepper & cucumber is between 40 and 60 minutes.
How many servings does Beef Rump, Dill & Feta Salad provide?
4 servings
What are the main ingredients in Beef Rump, Dill & Feta Salad?
Balsamic Vinegar, Beef, Bell Pepper, Bell Peppers, Carrot, Cucumber, Danish-style Feta, Free-range Beef Rump Strips, Fresh Dill, Green Leaves, NOMU Italian Rub, Onion, Onions
What is the nutritional information of Beef Rump, Dill & Feta Salad?
Calories: 608, Carbs: 44 grams, Fat: grams, Protein: 43.6 grams, Sugar: 22.2 grams, Salt: 651 grams
How do I prepare Beef Rump, Dill & Feta Salad?
NOMU RUB-ROASTED VEG: Preheat the oven to 200°C. Separate the layers of the onion wedges into petals. Spread the carrot pieces and onion petals on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). BROWNED 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. Remove from the pan and season. Cut into bite-sized pieces. COLOURFUL MEDLEY: In a salad bowl, combine the balsamic vinegar with 20ml of olive oil. Toss through the shredded leaves, the cucumber half-moons, the roasted carrot & onion, and the pepper strips. In a small bowl, combine the chopped dill and the drained feta. DINNER IS DONE: Bowl up the loaded salad. Scatter over the beef chunks and the feta & dill. Lovely work, Chef!
What should be prepared from my kitchen to make Beef Rump, Dill & Feta Salad?
Balsamic Vinegar, Beef, Bell Pepper, Bell Peppers, Carrot, Cucumber, Danish-style Feta, Free-range Beef Rump Strips, Fresh Dill, Green Leaves, NOMU Italian Rub, Onion, Onions
How many calories does Beef Rump, Dill & Feta Salad have?
608 calories
How much fat content does Beef Rump, Dill & Feta Salad have?
grams
Woolies Products in this dish
