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!
Onion - 1
Carrot - 240g
NOMU Italian Rub - 7,5ml
Free-range Beef Rump Strips - 150g
Balsamic Vinegar - 10ml
Green Leaves - 20g
Cucumber - 50g
Bell Pepper - 1
Fresh Dill - 3g
Danish-style Feta - 30g
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!
Onion - 1
Carrot - 480g
NOMU Italian Rub - 15ml
Free-range Beef Rump Strips - 300g
Balsamic Vinegar - 20ml
Green Leaves - 40g
Cucumber - 100g
Bell Pepper - 1
Fresh Dill - 5g
Danish-style Feta - 60g
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!
Onions - 2
Carrot - 720g
NOMU Italian Rub - 22,5ml
Free-range Beef Rump Strips - 450g
Balsamic Vinegar - 30ml
Green Leaves - 60g
Cucumber - 150g
Bell Peppers - 2
Fresh Dill - 8g
Danish-style Feta - 90g
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!
Onions - 2
Carrot - 960g
NOMU Italian Rub - 30ml
Free-range Beef Rump Strips - 600g
Balsamic Vinegar - 40ml
Green Leaves - 80g
Cucumber - 200g
Bell Peppers - 2
Fresh Dill - 10g
Danish-style Feta - 120g
Woolies Products in this dish
