What are the main ingredients in BEEF RUMP & TZATZIKI SLAW?

Butter, Salt & Pepper, Oil (cooking, olive & coconut), Water, Paper Towel

What is the nutritional information of BEEF RUMP & TZATZIKI SLAW?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare BEEF RUMP & TZATZIKI SLAW?

ROAST VEG: Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until crispy and golden, shifting halfway. TOASTED HEMP SEEDS: Place a nonstick pan over a medium heat with the hemp seeds. Toast for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them as they burn easily. Remove from the pan on completion and set aside to cool. FRY THE RUMP: Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for about 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, add a knob of butter and the Provencal Rub and use this to baste the steak. On completion, remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices. TIME TO FEAST: Plate up the juicy rump slices and side with the roast sweet potato and tzatziki slaw. Garnish with the toasted hemp seeds and remaining sliced mint.Sprinkle over some remaining fresh chilli, if you like. Delicious, Chef! TZATZIKI ME!: Place the shredded cabbage in a bowl with the tzatziki and sliced mint (reserving some for garnish). Add 1 tbsp of olive oil and the sliced chilli to taste. Season and toss to combine. Set aside until serving.

What should be prepared from my kitchen to make BEEF RUMP & TZATZIKI SLAW?

Butter, Salt & Pepper, Oil (cooking, olive & coconut), Water, Paper Towel

BEEF RUMP & TZATZIKI SLAW

Name: BEEF RUMP & TZATZIKI SLAW
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Butter; Salt & Pepper; Oil (cooking, olive & coconut); Water; Paper Towel

A divine dish of tantalising beef rump, roast sweet potato, and minty, mayo-free slaw. But what really sends it flying off the health charts is that infamous, protein-packed superfood: hemp seeds!

BEEF RUMP & TZATZIKI SLAW

with hemp seeds & roast sweet potato

Hands on Time: 15 - 15 minutes

Overall Time: 35 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Chilli
Chillies
Free-Range Beef Rump
Fresh Mint
Hemp Seeds
NOMU Provençal Rub
Onion
Onions
Shredded Green Cabbage
Sweet Potato
Tzatziki

From your kitchen:

Butter
Salt & Pepper
Oil (cooking, olive & coconut)
Water
Paper Towel

Serves 1

ROAST VEG
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until crispy and golden, shifting halfway.
TOASTED HEMP SEEDS
Place a nonstick pan over a medium heat with the hemp seeds. Toast for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them as they burn easily. Remove from the pan on completion and set aside to cool.
TZATZIKI ME!
Place the shredded cabbage in a bowl with the tzatziki and sliced mint (reserving some for garnish). Add 1 tsp of olive oil and the sliced chilli to taste. Season and toss to combine. Set aside until serving.
FRY THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for about 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, add a knob of butter and the Provencal Rub and use this to baste the steak. On completion, remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TIME TO FEAST
Plate up the juicy rump slices and side with the roast sweet potato and tzatziki slaw. Garnish with the toasted hemp seeds and remaining sliced mint.Sprinkle over some remaining fresh chilli, if you like. Delicious, Chef!

Sweet Potato - 250g
Onion - 1
Hemp Seeds - 10ml
Shredded Green Cabbage - 75g
Tzatziki - 50ml
Fresh Mint - 4g
Free-Range Beef Rump - 160g
NOMU Provençal Rub - 5ml
Chilli - 1

Download the Recipe

Serves 2

ROAST VEG
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until crispy and golden, shifting halfway.
TOASTED HEMP SEEDS
Place a nonstick pan over a medium heat with the hemp seeds. Toast for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them as they burn easily. Remove from the pan on completion and set aside to cool.
TZATZIKI ME!
Place the shredded cabbage in a bowl with the tzatziki and sliced mint (reserving some for garnish). Add 1 tbsp of olive oil and the sliced chilli to taste. Season and toss to combine. Set aside until serving.
FRY THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for about 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, add a knob of butter and the Provencal Rub and use this to baste the steak. On completion, remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TIME TO FEAST
Plate up the juicy rump slices and side with the roast sweet potato and tzatziki slaw. Garnish with the toasted hemp seeds and remaining sliced mint.Sprinkle over some remaining fresh chilli, if you like. Delicious, Chef!

Sweet Potato - 500g
Onion - 1
Hemp Seeds - 20ml
Shredded Green Cabbage - 150g
Tzatziki - 100ml
Fresh Mint - 8g
Free-Range Beef Rump - 320g
NOMU Provençal Rub - 1
Chilli - 1

Download the Recipe

Serves 3

ROAST VEG
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until crispy and golden, shifting halfway.
TOASTED HEMP SEEDS
Place a nonstick pan over a medium heat with the hemp seeds. Toast for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them as they burn easily. Remove from the pan on completion and set aside to cool.
TZATZIKI ME!
Place the shredded cabbage in a bowl with the tzatziki and sliced mint (reserving some for garnish). Add 1 tbsp of olive oil and the sliced chilli to taste. Season and toss to combine. Set aside until serving.
FRY THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for about 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, add a knob of butter and the Provencal Rub and use this to baste the steak. On completion, remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TIME TO FEAST
Plate up the juicy rump slices and side with the roast sweet potato and tzatziki slaw. Garnish with the toasted hemp seeds and remaining sliced mint.Sprinkle over some remaining fresh chilli, if you like. Delicious, Chef!

Sweet Potato - 500g
Onion - 1
Hemp Seeds - 20ml
Shredded Green Cabbage - 150g
Tzatziki - 100ml
Fresh Mint - 8g
Free-Range Beef Rump - 320g
NOMU Provençal Rub - 1
Chilli - 1

Download the Recipe

Serves 4

ROAST VEG
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until crispy and golden, shifting halfway.
TOASTED HEMP SEEDS
Place a nonstick pan over a medium heat with the hemp seeds. Toast for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them as they burn easily. Remove from the pan on completion and set aside to cool.
TZATZIKI ME!
Place the shredded cabbage in a bowl with the tzatziki and sliced mint (reserving some for garnish). Add 2 tbsp of olive oil and the sliced chilli to taste. Season and toss to combine. Set aside until serving.
FRY THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, sear the steak fat-side down for about 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) In the final 1-2 minutes, add a knob of butter and the Provencal Rub and use this to baste the steak. On completion, remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
TIME TO FEAST
Plate up the juicy rump slices and side with the roast sweet potato and tzatziki slaw. Garnish with the toasted hemp seeds and remaining sliced mint.Sprinkle over some remaining fresh chilli, if you like. Delicious, Chef!