eCook Meal
Beef Rump Strips & Roasted Gem Squash
with chickpeas & sun-dried tomatoes
Tender beef rump strips lie on top of a roasted kale & chickpea base dotted with sun-dried tomatoes. Sided with roasted gem squash halves and drizzled with a yoghurt sauce. Stunning!
Serving guide
Choose your portion size.
READY THE ROAST
Preheat the oven to 200°C. Coat the drained Chickpeas with oil, season, and set aside. Place the whole, unpeeled garlic clove and the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. When the gem squash has been in for 10 minutes, scatter over the chickpeas. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
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 and the NOMU rub. Remove from the pan, reserving any pan juices, season, and cover.
BUTTERY GEMS
When the gems & Chickpeas have 10 minutes remaining, place a knob of butter into each gem half, shift them over, and scatter the dressed kale in the open space. Roast for the remaining time.
HERBY Yoghurt
Remove the roasted Garlic from the oven, squeeze out the flesh, discarding the skin, and finely chop. In a bowl, combine the plain Yoghurt, ½ the chopped Parsley, and the roasted garlic flesh. Loosen with water in 5ml increments until drizzling consistency and season.
Kale & Chickpeas
Once the Kale & Chickpeas are done, place into a bowl and toss through the chopped sun-dried tomatoes. Set aside.
PLATE IT UP!
Make a bed of the Kale & Chickpeas. Top with the beef strips and the reserved pan juices. Drizzle over the yoghurt and serve alongside the gem squash. Garnish with the remaining parsley. Nicely done, Chef!
READY THE ROAST
Preheat the oven to 200°C. Coat the drained Chickpeas with oil, season, and set aside. Place the whole, unpeeled garlic clove and the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. When the gem squash has been in for 10 minutes, scatter over the chickpeas. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
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 and the NOMU rub. Remove from the pan, reserving any pan juices, season, and cover.
BUTTERY GEMS
When the gems & Chickpeas have 10 minutes remaining, place a knob of butter into each gem half, shift them over, and scatter the dressed kale in the open space. Roast for the remaining time.
HERBY Yoghurt
Remove the roasted Garlic from the oven, squeeze out the flesh, discarding the skin, and finely chop. In a bowl, combine the plain Yoghurt, ½ the chopped Parsley, and the roasted garlic flesh. Loosen with water in 5ml increments until drizzling consistency and season.
Kale & Chickpeas
Once the Kale & Chickpeas are done, place into a bowl and toss through the chopped sun-dried tomatoes. Set aside.
PLATE IT UP!
Make a bed of the Kale & Chickpeas. Top with the beef strips and the reserved pan juices. Drizzle over the yoghurt and serve alongside the gem squash. Garnish with the remaining parsley. Nicely done, Chef!
READY THE ROAST
Preheat the oven to 200°C. Coat the drained Chickpeas with oil, season, and set aside. Place the whole, unpeeled garlic cloves and the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. When the gem squash has been in for 10 minutes, scatter over the chickpeas. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
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 and the NOMU rub. Remove from the pan, reserving any pan juices, season, and cover.
BUTTERY GEMS
When the gems & Chickpeas have 10 minutes remaining, place a knob of butter into each gem half, shift them over, and scatter the dressed kale in the open space. Roast for the remaining time.
HERBY Yoghurt
Remove the roasted Garlic from the oven, squeeze out the flesh, discarding the skin, and finely chop. In a bowl, combine the plain Yoghurt, ½ the chopped Parsley, and the roasted garlic flesh. Loosen with water in 5ml increments until drizzling consistency and season.
Kale & Chickpeas
Once the Kale & Chickpeas are done, place into a bowl and toss through the chopped sun-dried tomatoes. Set aside.
PLATE IT UP!
Make a bed of the Kale & Chickpeas. Top with the beef strips and the reserved pan juices. Drizzle over the yoghurt and serve alongside the gem squash. Garnish with the remaining parsley. Nicely done, Chef!
READY THE ROAST
Preheat the oven to 200°C. Coat the drained Chickpeas with oil, season, and set aside. Place the whole, unpeeled garlic cloves and the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. When the gem squash has been in for 10 minutes, scatter over the chickpeas. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated.
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 and the NOMU rub. Remove from the pan, reserving any pan juices, season, and cover.
BUTTERY GEMS
When the gems & Chickpeas have 10 minutes remaining, place a knob of butter into each gem half, shift them over, and scatter the dressed kale in the open space. Roast for the remaining time.
HERBY Yoghurt
Remove the roasted Garlic from the oven, squeeze out the flesh, discarding the skin, and finely chop. In a bowl, combine the plain Yoghurt, ½ the chopped Parsley, and the roasted garlic flesh. Loosen with water in 5ml increments until drizzling consistency and season.
Kale & Chickpeas
Once the Kale & Chickpeas are done, place into a bowl and toss through the chopped sun-dried tomatoes. Set aside.
PLATE IT UP!
Make a bed of the Kale & Chickpeas. Top with the beef strips and the reserved pan juices. Drizzle over the yoghurt and serve alongside the gem squash. Garnish with the remaining parsley. Nicely done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R108.40
for 4 servings · R27.10 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Gem Squash needs 4Gem Squash 1 kg R29.99 · whole pack (size can't be divided)R29.99
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Low Fat Plain Yoghurt needs 160 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 53% of packR10.66
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Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Sun-dried Tomatoes needs 100 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 7% of packR3.00
Not in the Woolies basket — source these elsewhere:
- NOMU Beef 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 Strips & Roasted Gem Squash?
The preparation time for Beef Rump Strips & Roasted Gem Squash with chickpeas & sun-dried tomatoes is between 30 and 45 minutes.
What is the total time required to make Beef Rump Strips & Roasted Gem Squash with chickpeas & sun-dried tomatoes?
The total time required to make Beef Rump Strips & Roasted Gem Squash with chickpeas & sun-dried tomatoes is between 40 and 60 minutes.
How many servings does Beef Rump Strips & Roasted Gem Squash provide?
4 servings
What are the main ingredients in Beef Rump Strips & Roasted Gem Squash?
Beef, Chickpeas, Free-range Beef Rump Strips, Garlic, Gem Squash, Kale, NOMU Beef Rub, Parsley, Tomato, Yoghurt
What is the nutritional information of Beef Rump Strips & Roasted Gem Squash?
Calories: 584, Carbs: 36 grams, Fat: grams, Protein: 44.8 grams, Sugar: 8.7 grams, Salt: 367 grams
How do I prepare Beef Rump Strips & Roasted Gem Squash?
KALE & CHICKPEAS: Once the kale & chickpeas are done, place into a bowl and toss through the chopped sun-dried tomatoes. Set aside. READY THE ROAST: Preheat the oven to 200°C. Coat the drained chickpeas with oil, season, and set aside. Place the whole, unpeeled garlic clove and the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. When the gem squash has been in for 10 minutes, scatter over the chickpeas. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. HERBY YOGHURT: Remove the roasted garlic from the oven, squeeze out the flesh, discarding the skin, and finely chop. In a bowl, combine the plain yoghurt, ½ the chopped parsley, and the roasted garlic flesh. Loosen with water in 5ml increments until drizzling consistency and season. PLATE IT UP!: Make a bed of the kale & chickpeas. Top with the beef strips and the reserved pan juices. Drizzle over the yoghurt and serve alongside the gem squash. Garnish with the remaining parsley. Nicely done, Chef! 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 and the NOMU rub. Remove from the pan, reserving any pan juices, season, and cover. BUTTERY GEMS: When the gems & chickpeas have 10 minutes remaining, place a knob of butter into each gem half, shift them over, and scatter the dressed kale in the open space. Roast for the remaining time.
What should be prepared from my kitchen to make Beef Rump Strips & Roasted Gem Squash?
Beef, Chickpeas, Free-range Beef Rump Strips, Garlic, Gem Squash, Kale, NOMU Beef Rub, Parsley, Tomato, Yoghurt
How many calories does Beef Rump Strips & Roasted Gem Squash have?
584 calories
How much fat content does Beef Rump Strips & Roasted Gem Squash have?
grams