eCook Meal
Beef Rump, Dill & Feta Salad
with bell pepper & cucumber
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R86.70
for 4 servings · R21.68 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
- Free-range Beef Rump Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Carrot, Cucumber, Dill, Feta, Free-range Beef Rump Strips, Green Leaves, NOMU Italian Rub, Onion
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?
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! 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. 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).
What should be prepared from my kitchen to make Beef Rump, Dill & Feta Salad?
Balsamic Vinegar, Beef, Bell Pepper, Carrot, Cucumber, Dill, Feta, Free-range Beef Rump Strips, Green Leaves, NOMU Italian Rub, Onion
How many calories does Beef Rump, Dill & Feta Salad have?
608 calories
How much fat content does Beef Rump, Dill & Feta Salad have?
grams