eCook Meal
Honeyed Baby Carrots & Beef Rump
with herb-crusted feta & a pearl barley salad
Tender beef rump is the star of this dish! It is complemented by nutty barley loaded with fresh cucumber, sprinkled with herb-crusted feta, and served with honeyed baby carrots & crunchy almonds.
Serving guide
Choose your portion size.
BARLEY
Place the pearled barley in a pot with 250ml [500ml]|#7DA0D7 of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain and cover.
PREP
Finely chop the mixed herbs and place ¾ in a bowl. Add the Feta to the bowl and toss until coated in the herbs. Set aside.
CARROTS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 5-6 minutes.
Almonds & HONEY
Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 3-5 minutes (shifting occasionally). In the final minute, add ½ the Almonds. Remove from the heat and toss through the honey. Season and cover to keep warm.
RUMP
Place a pan over 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALAD
In a bowl, combine the barley, the Cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil.
TIME TO DINE!
Plate up the barley salad and side with the rump slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining Honey sauce. Sprinkle over the herb-crusted feta. There you have it, Chef!
BARLEY
Place the pearled barley in a pot with 250ml [500ml]|#7DA0D7 of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain and cover.
PREP
Finely chop the mixed herbs and place ¾ in a bowl. Add the Feta to the bowl and toss until coated in the herbs. Set aside.
CARROTS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 5-6 minutes.
Almonds & HONEY
Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 3-5 minutes (shifting occasionally). In the final minute, add ½ the Almonds. Remove from the heat and toss through the honey. Season and cover to keep warm.
RUMP
Place a pan over 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALAD
In a bowl, combine the barley, the Cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil.
TIME TO DINE!
Plate up the barley salad and side with the rump slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining Honey sauce. Sprinkle over the herb-crusted feta. There you have it, Chef!
BARLEY
Place the pearled barley in a pot with 750ml [1L]|#7DA0D7 of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 35-40 minutes (stirring occasionally). Drain and cover.
PREP
Finely chop the mixed herbs and place ¾ in a bowl. Add the Feta to the bowl and toss until coated in the herbs. Set aside.
CARROTS
Place a large pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 6-7 minutes.
Almonds & HONEY
Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 4-6 minutes (shifting occasionally). In the final minute, add ½ the Almonds. Remove from the heat and toss through the honey. Season and cover to keep warm.
RUMP
Place a pan over 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALAD
In a bowl, combine the barley, the Cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil.
TIME TO DINE!
Plate up the barley salad and side with the rump slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining Honey sauce. Sprinkle over the herb-crusted feta. There you have it, Chef!
BARLEY
Place the pearled barley in a pot with 750ml [1L]|#7DA0D7 of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 35-40 minutes (stirring occasionally). Drain and cover.
PREP
Finely chop the mixed herbs and place ¾ in a bowl. Add the Feta to the bowl and toss until coated in the herbs. Set aside.
CARROTS
Place a large pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 6-7 minutes.
Almonds & HONEY
Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 4-6 minutes (shifting occasionally). In the final minute, add ½ the Almonds. Remove from the heat and toss through the honey. Season and cover to keep warm.
RUMP
Place a pan over 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALAD
In a bowl, combine the barley, the Cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil.
TIME TO DINE!
Plate up the barley salad and side with the rump slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining Honey sauce. Sprinkle over the herb-crusted feta. There you have it, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R246.80
for 4 servings · R61.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 13% of packR11.33
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Beef Rump needs 640 gStuffed Beef Rump Roast Avg 1 kg 1 kg at R169.99 · 64% of packR108.79
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
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Baby Carrots needs 480 gFreshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg 1 kg at R64.99 · 48% of packR31.20
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Honey needs 60 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 12% of packR16.80
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Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
Not in the Woolies basket — source these elsewhere:
- Pearled Barley
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Honeyed Baby Carrots & Beef Rump?
The preparation time for Honeyed Baby Carrots & Beef Rump with herb-crusted feta & a pearl barley salad is between 25 and 40 minutes.
What is the total time required to make Honeyed Baby Carrots & Beef Rump with herb-crusted feta & a pearl barley salad?
The total time required to make Honeyed Baby Carrots & Beef Rump with herb-crusted feta & a pearl barley salad is between 45 and 60 minutes.
How many servings does Honeyed Baby Carrots & Beef Rump provide?
4 servings
What are the main ingredients in Honeyed Baby Carrots & Beef Rump?
Almonds, Baby Carrot, Balsamic Vinegar, Beef, Beef Rump, Cucumber, Feta, Honey, Mixed Herbs, NOMU Roast Rub, Pearled Barley
What is the nutritional information of Honeyed Baby Carrots & Beef Rump?
Calories: 907, Carbs: 90 grams, Fat: grams, Protein: 52.1 grams, Sugar: 26.6 grams, Salt: 682 grams
How do I prepare Honeyed Baby Carrots & Beef Rump?
TIME TO DINE!: Plate up the barley salad and side with the rump slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining honey sauce. Sprinkle over the herb-crusted feta. There you have it, Chef! RUMP: Place a pan over 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. PREP: Finely chop the mixed herbs and place ¾ in a bowl. Add the feta to the bowl and toss until coated in the herbs. Set aside. SALAD: In a bowl, combine the barley, the cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil. ALMONDS & HONEY: Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 3-5 minutes (shifting occasionally). In the final minute, add ½ the almonds. Remove from the heat and toss through the honey. Season and cover to keep warm. CARROTS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 5-6 minutes. BARLEY: Place the pearled barley in a pot with 250ml [500ml]|#7DA0D7 of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain and cover.
What should be prepared from my kitchen to make Honeyed Baby Carrots & Beef Rump?
Almonds, Baby Carrot, Balsamic Vinegar, Beef, Beef Rump, Cucumber, Feta, Honey, Mixed Herbs, NOMU Roast Rub, Pearled Barley
How many calories does Honeyed Baby Carrots & Beef Rump have?
907 calories
How much fat content does Honeyed Baby Carrots & Beef Rump have?
grams