You know you’ve graduated from enthusiastic homecook to a home-based culinary creator when making your own red pepper hummus feta dip, Chef! This will become a delicious smear on the plate, topped with a medley of oven roasted potatoes & chickpeas. Completed with butter-basted, thyme-infused steak slices, toasted walnuts and fresh parsley.
Beef Rump & Red Pepper Feta Dip
Beef Rump & Red Pepper Feta Dip
with crispy chickpeas & potatoes
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Chickpeas
- Free-Range Beef Rump
- Greek Yoghurt
- Lemon Juice
- Mixed Herbs
- Piquanté Peppers
- Potato
- Red Pepper Hummus
- Traditional Feta Blocks
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter
ROAST
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DIPPING SAUCE
In a blender, add the red pepper hummus, the drained peppers, the yoghurt, the drained feta, and the lemon juice (to taste). Blend until smooth and season. Set aside in the fridge.
CHICKPEAS
Coat the rinsed chickpeas with oil and season. When the potato pieces have 12-15 minutes to go, scatter over the chickpeas, and roast for the remaining time until the chickpeas are crispy.
HERB PREP
Rinse the thyme, and rinse and pick the parsley.
STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme sprigs. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Smear the red pepper feta dip on a plate, top with the crispy roast, side with the steak slices, and sprinkle over the toasted nuts. Garnish with picked parsley. Enjoy, Chef!
Potato - 200g
Walnuts - 10g
Red Pepper Hummus - 30ml
Piquanté Peppers - 20g
Greek Yoghurt - 50ml
Traditional Feta Blocks - 40g
Lemon Juice - 15ml
Chickpeas - 60g
Mixed Herbs - 6g
Free-range Beef Rump - 160g
ROAST
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DIPPING SAUCE
In a blender, add the red pepper hummus, the drained peppers, the yoghurt, the drained feta, and the lemon juice (to taste). Blend until smooth and season. Set aside in the fridge.
CHICKPEAS
Coat the rinsed chickpeas with oil and season. When the potato pieces have 12-15 minutes to go, scatter over the chickpeas, and roast for the remaining time until the chickpeas are crispy.
HERB PREP
Rinse the thyme, and rinse and pick the parsley.
STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme sprigs. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Smear the red pepper feta dip on a plate, top with the crispy roast, side with the steak slices, and sprinkle over the toasted nuts. Garnish with picked parsley. Enjoy, Chef!
Potato - 400g
Walnuts - 20g
Red Pepper Hummus - 60ml
Piquanté Peppers - 40g
Greek Yoghurt - 100ml
Traditional Feta Blocks - 80g
Lemon Juice - 30ml
Chickpeas - 120g
Mixed Herbs - 10g
Free-range Beef Rump - 320g
ROAST
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DIPPING SAUCE
In a blender, add the red pepper hummus, the drained peppers, the yoghurt, the drained feta, and the lemon juice (to taste). Blend until smooth and season. Set aside in the fridge.
CHICKPEAS
Coat the rinsed chickpeas with oil and season. When the potato pieces have 12-15 minutes to go, scatter over the chickpeas, and roast for the remaining time until the chickpeas are crispy.
HERB PREP
Rinse the thyme, and rinse and pick the parsley.
STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme sprigs. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Smear the red pepper feta dip on a plate, top with the crispy roast, side with the steak slices, and sprinkle over the toasted nuts. Garnish with picked parsley. Enjoy, Chef!
Potato - 600g
Walnuts - 30g
Red Pepper Hummus - 90ml
Piquanté Peppers - 60g
Greek Yoghurt - 150ml
Traditional Feta Blocks - 120g
Lemon Juice - 45ml
Chickpeas - 180g
Mixed Herbs - 16g
Free-range Beef Rump - 480g
ROAST
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
NUTS
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DIPPING SAUCE
In a blender, add the red pepper hummus, the drained peppers, the yoghurt, the drained feta, and the lemon juice (to taste). Blend until smooth and season. Set aside in the fridge.
CHICKPEAS
Coat the rinsed chickpeas with oil and season. When the potato pieces have 12-15 minutes to go, scatter over the chickpeas, and roast for the remaining time until the chickpeas are crispy.
HERB PREP
Rinse the thyme, and rinse and pick the parsley.
STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the thyme sprigs. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER IS READY
Smear the red pepper feta dip on a plate, top with the crispy roast, side with the steak slices, and sprinkle over the toasted nuts. Garnish with picked parsley. Enjoy, Chef!
Potato - 800g
Walnuts - 40g
Red Pepper Hummus - 125ml
Piquanté Peppers - 80g
Greek Yoghurt - 200ml
Traditional Feta Blocks - 160g
Lemon Juice - 60ml
Chickpeas - 240g
Mixed Herbs - 20g
Free-range Beef Rump - 640g
Woolies Products in this dish
