eCook Meal
Bursts-With-Flavour Beef Rump
with NOMU African Rub, sweet potato wedges & sun-dried tomatoes
We’ve jazzed up your favourite combo with two NOMU rubs – and it’s got flavour galore! This rump and sweet potato is infused with a colourful medley of herbs and spices, made even better by marinated roast chickpeas and a salad tossed in honey-mustard dressing.
Serving guide
Choose your portion size.
WE LOVE WEDGES!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and the One For All Rub to taste. Roast in the hot oven for 30-35 minutes. Place the drained Chickpeas in a bowl and coat in the reserved sun-dried tomato oil – add extra oil of your own if necessary. Season to taste and set aside for step 3.
BROWN THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET THOSE Chickpeas IN THE OVEN
When the wedges reach the halfway mark, remove from the oven and give a shift. Scatter over the Chickpeas and return to the oven for the remaining roasting time. On completion, the wedges should be cooked through and caramelised, and the chickpeas should be crispy.
A LITTLE TANG & A LITTLE CRUNCH
Place the tangy dressing in a salad bowl and whisk in 1 tsp of olive oil. Add in the chopped sun-dried tomatoes, Cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving.
SMOKY RUMP
Pat the steak dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub to taste. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO EAT
Dish up the crisp sweet potato wedges and Chickpeas. Side with the slices of juicy rump and the tangy tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss…
WE LOVE WEDGES!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and the One For All Rub to taste. Roast in the hot oven for 30-35 minutes. Place the drained Chickpeas in a bowl and coat in the reserved sun-dried tomato oil – add extra oil of your own if necessary. Season to taste and set aside for step 3.
BROWN THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET THOSE Chickpeas IN THE OVEN
When the wedges reach the halfway mark, remove from the oven and give a shift. Scatter over the Chickpeas and return to the oven for the remaining roasting time. On completion, the wedges should be cooked through and caramelised, and the chickpeas should be crispy.
A LITTLE TANG & A LITTLE CRUNCH
Place the tangy dressing in a salad bowl and whisk in 1 tbsp of olive oil. Add in the chopped sun-dried tomatoes, Cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving.
SMOKY RUMP
Pat the steak dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub to taste. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO EAT
Dish up the crisp sweet potato wedges and Chickpeas. Side with the slices of juicy rump and the tangy tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss…
WE LOVE WEDGES!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and the One For All Rub to taste. Roast in the hot oven for 35-40 minutes. Place the drained Chickpeas on a second roasting tray and coat in the reserved sun-dried tomato oil – add extra oil of your own if necessary. Season to taste and set aside for step 3.
BROWN THE SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET THOSE Chickpeas IN THE OVEN
When the wedges reach the halfway mark, give them a shift and return to the oven. Pop in the tray of Chickpeas and roast for the remaining time. On completion, the wedges should be cooked through and caramelised, and the chickpeas should be crispy.
A LITTLE TANG & A LITTLE CRUNCH
Place the tangy dressing in a salad bowl and whisk in 1,5 tbsps of olive oil. Add in the chopped sun-dried tomatoes, Cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving.
SMOKY RUMP
Pat the steaks dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub to taste. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO EAT
Dish up the crisp sweet potato wedges and Chickpeas. Side with the slices of juicy rump and the tangy tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss…
WE LOVE WEDGES!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and the One For All Rub to taste. Roast in the hot oven for 35-40 minutes. Place the drained Chickpeas on a second roasting tray and coat in the reserved sun-dried tomato oil – add extra oil of your own if necessary. Season to taste and set aside for step 3.
BROWN THE SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET THOSE Chickpeas IN THE OVEN
When the wedges reach the halfway mark, give them a shift and return to the oven. Pop in the tray of Chickpeas and roast for the remaining time. On completion, the wedges should be cooked through and caramelised, and the chickpeas should be crispy.
A LITTLE TANG & A LITTLE CRUNCH
Place the tangy dressing in a large salad bowl and whisk in 2 tbsps of olive oil. Add in the chopped sun-dried tomatoes, Cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving.
SMOKY RUMP
Pat the steaks dry with paper towel. Place a large pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steaks.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub to taste. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
IT’S TIME TO EAT
Dish up the crisp sweet potato wedges and Chickpeas. Side with the slices of juicy rump and the tangy tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss…
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R183.33
for 4 servings · R45.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sun-dried Tomatoes needs 160 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 11% of packR4.80
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Free-range Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
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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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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
-
Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- NOMU African Rub
- Tangy Dressing
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bursts-With-Flavour Beef Rump?
The preparation time for Bursts-With-Flavour Beef Rump with NOMU African Rub, sweet potato wedges & sun-dried tomatoes is between 20 and 40 minutes.
What is the total time required to make Bursts-With-Flavour Beef Rump with NOMU African Rub, sweet potato wedges & sun-dried tomatoes?
The total time required to make Bursts-With-Flavour Beef Rump with NOMU African Rub, sweet potato wedges & sun-dried tomatoes is between 40 and 55 minutes.
How many servings does Bursts-With-Flavour Beef Rump provide?
4 servings
What are the main ingredients in Bursts-With-Flavour Beef Rump?
Beef, Beef Rump, Chickpeas, Cucumber, Green Leaves, Nomu African Rub, NOMU One For All Rub, Sunflower Seeds, Sweet Potato, Tangy Dressing, Tomato
What is the nutritional information of Bursts-With-Flavour Beef Rump?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Bursts-With-Flavour Beef Rump?
BROWN THE SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. IT’S TIME TO EAT: Dish up the crisp sweet potato wedges and chickpeas. Side with the slices of juicy rump and the tangy tossed salad. Garnish with the toasted sunflower seeds and sink into dinner bliss… WE LOVE WEDGES!: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and the One For All Rub to taste. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl and coat in the reserved sun-dried tomato oil – add extra oil of your own if necessary. Season to taste and set aside for step 3. A LITTLE TANG & A LITTLE CRUNCH: Place the tangy dressing in a salad bowl and whisk in 1 tbsp of olive oil. Add in the chopped sun-dried tomatoes, cucumber half-moons, and rinsed green leaves. Season to taste, toss to coat, and set aside for serving. SMOKY RUMP: Pat the steak dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (This time frame may depend on the thickness of the steak.) During the final 1-2 minutes, baste with a knob of butter (optional) and the African Rub to taste. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. GET THOSE CHICKPEAS IN THE OVEN: When the wedges reach the halfway mark, remove from the oven and give a shift. Scatter over the chickpeas and return to the oven for the remaining roasting time. On completion, the wedges should be cooked through and caramelised, and the chickpeas should be crispy.
What should be prepared from my kitchen to make Bursts-With-Flavour Beef Rump?
Beef, Beef Rump, Chickpeas, Cucumber, Green Leaves, Nomu African Rub, NOMU One For All Rub, Sunflower Seeds, Sweet Potato, Tangy Dressing, Tomato
How many calories does Bursts-With-Flavour Beef Rump have?
calories
How much fat content does Bursts-With-Flavour Beef Rump have?
grams