Tired of the go-to recipes in your kitchen, Chef? Then let’s spice things up with a plate that will invigorate your love for cooking. Fluffy bulgur dotted with nutty chickpeas & golden cabbage form the delicious foundation to display seared steak slices. The harissa hummus drizzle will leave clean plates all around the table.
Harissa Hummus & Beef Rump
Harissa Hummus & Beef Rump
with cabbage, chickpeas & fluffy bulgur
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Bulgur Wheat
- Cabbage
- Chickpeas
- Free-Range Beef Rump
- Harissa Hummus
- NOMU Moroccan Rub
- Pumpkin & Sunflower Seed Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
Chickpeas & CABBAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the rinsed Chickpeas and the cabbage chunks until lightly golden, 5-6 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Remove from the pan. Add to the cooked bulgur and season.
SEARED STEAK
Return the pan, wiped down, 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a bed of the loaded bulgur and top with the steak slices. Drizzle the harissa hummus over the steak and sprinkle over the seed mix. Good job, Chef!
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
Chickpeas & CABBAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the rinsed Chickpeas and the cabbage chunks until lightly golden, 5-6 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Remove from the pan. Add to the cooked bulgur and season.
SEARED STEAK
Return the pan, wiped down, 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a bed of the loaded bulgur and top with the steak slices. Drizzle the harissa hummus over the steak and sprinkle over the seed mix. Good job, Chef!
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
Chickpeas & CABBAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the rinsed Chickpeas and the cabbage chunks until lightly golden, 5-7 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Remove from the pan. Add to the cooked bulgur and season.
SEARED STEAK
Return the pan, wiped down, 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a bed of the loaded bulgur and top with the steak slices. Drizzle the harissa hummus over the steak and sprinkle over the seed mix. Good job, Chef!
BEGIN WITH BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
Chickpeas & CABBAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the rinsed Chickpeas and the cabbage chunks until lightly golden, 5-7 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Remove from the pan. Add to the cooked bulgur and season.
SEARED STEAK
Return the pan, wiped down, 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. Remove from the pan and rest for 5 minutes before slicing and seasoning.
TIME TO EAT
Make a bed of the loaded bulgur and top with the steak slices. Drizzle the harissa hummus over the steak and sprinkle over the seed mix. Good job, Chef!
Frequently Asked Questions
What is the preparation time for Harissa Hummus & Beef Rump?
The preparation time for Harissa Hummus & Beef Rump with cabbage, chickpeas & fluffy bulgur is between 20 and 25 minutes.
What is the total time required to make Harissa Hummus & Beef Rump with cabbage, chickpeas & fluffy bulgur?
The total time required to make Harissa Hummus & Beef Rump with cabbage, chickpeas & fluffy bulgur is between 20 and 25 minutes.
How many servings does Harissa Hummus & Beef Rump provide?
4 servings
What are the main ingredients in Harissa Hummus & Beef Rump?
Beef, Bulgur Wheat, Cabbage, Chickpeas, Free-Range Beef Rump, Harissa Hummus, NOMU Moroccan Rub, Pumpkin & Sunflower Seed Mix
What is the nutritional information of Harissa Hummus & Beef Rump?
Calories: 877, Carbs: 85 grams, Fat: grams, Protein: 54.7 grams, Sugar: 10.5 grams, Salt: 1244 grams
How do I prepare Harissa Hummus & Beef Rump?
BEGIN WITH BULGUR: Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. CHICKPEAS & CABBAGE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the rinsed chickpeas and the cabbage chunks until lightly golden, 5-6 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. Remove from the pan. Add to the cooked bulgur and season. SEARED STEAK: Return the pan, wiped down, 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. Remove from the pan and rest for 5 minutes before slicing and seasoning. TIME TO EAT: Make a bed of the loaded bulgur and top with the steak slices. Drizzle the harissa hummus over the steak and sprinkle over the seed mix. Good job, Chef!
What should be prepared from my kitchen to make Harissa Hummus & Beef Rump?
Beef, Bulgur Wheat, Cabbage, Chickpeas, Free-Range Beef Rump, Harissa Hummus, NOMU Moroccan Rub, Pumpkin & Sunflower Seed Mix
How many calories does Harissa Hummus & Beef Rump have?
877 calories
How much fat content does Harissa Hummus & Beef Rump have?
grams
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