eCook Meal
Mustard Beef Rump & Roasted Carrots
with crispy chickpeas & parsley yoghurt
It’s a taste sensation all the way, Chef! From the oven roasted carrots, onions, and crispy chickpeas to the browned beef rump strips drizzled with a vinegary wholegrain mustard dressing, to the parsley yoghurt.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Carrot chunks and the onion wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Chickpeas
Coat the drained Chickpeas in oil and season. When the roast has been in for 10 minutes, scatter the chickpeas over, and roast for the remaining time.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Beef STRIPS
Return the pan to 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 remaining NOMU rub. Remove from the pan and season.
SOME PREP
In a small bowl, combine the mustard dressing with a drizzle of olive oil and seasoning. In a separate bowl, combine the Yoghurt with ½ the chopped Parsley. Season and set aside.
TIME TO EAT
Make a bed of the roast, top with the Beef strips, and drizzle over the mustard dressing. Scatter over the toasted sunflower seeds, dollop over the herby Yoghurt, and garnish with the remaining chopped Parsley. Look at you, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot chunks and the onion wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Chickpeas
Coat the drained Chickpeas in oil and season. When the roast has been in for 10 minutes, scatter the chickpeas over, and roast for the remaining time.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Beef STRIPS
Return the pan to 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 remaining NOMU rub. Remove from the pan and season.
SOME PREP
In a small bowl, combine the mustard dressing with a drizzle of olive oil and seasoning. In a separate bowl, combine the Yoghurt with ½ the chopped Parsley. Season and set aside.
TIME TO EAT
Make a bed of the roast, top with the Beef strips, and drizzle over the mustard dressing. Scatter over the toasted sunflower seeds, dollop over the herby Yoghurt, and garnish with the remaining chopped Parsley. Look at you, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot chunks and the onion wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Chickpeas
Coat the drained Chickpeas in oil and season. When the roast has been in for 10 minutes, scatter the chickpeas over, and roast for the remaining time.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Beef STRIPS
Return the pan to 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 remaining NOMU rub. Remove from the pan and season.
SOME PREP
In a small bowl, combine the mustard dressing with a drizzle of olive oil and seasoning. In a separate bowl, combine the Yoghurt with ½ the chopped Parsley. Season and set aside.
TIME TO EAT
Make a bed of the roast, top with the Beef strips, and drizzle over the mustard dressing. Scatter over the toasted sunflower seeds, dollop over the herby Yoghurt, and garnish with the remaining chopped Parsley. Look at you, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot chunks and the onion wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Chickpeas
Coat the drained Chickpeas in oil and season. When the roast has been in for 10 minutes, scatter the chickpeas over, and roast for the remaining time.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Beef STRIPS
Return the pan to 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 remaining NOMU rub. Remove from the pan and season.
SOME PREP
In a small bowl, combine the mustard dressing with a drizzle of olive oil and seasoning. In a separate bowl, combine the Yoghurt with ½ the chopped Parsley. Season and set aside.
TIME TO EAT
Make a bed of the roast, top with the Beef strips, and drizzle over the mustard dressing. Scatter over the toasted sunflower seeds, dollop over the herby Yoghurt, and garnish with the remaining chopped Parsley. Look at you, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R87.11
for 4 servings · R21.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Mustard Dressing needs 80 mlCreamy Honey and Mustard Dressing 500 ml 500 ml at R74.99 · 16% of packR12.00
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Free-range Beef Rump Strips
- NOMU African Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mustard Beef Rump & Roasted Carrots?
The preparation time for Mustard Beef Rump & Roasted Carrots with crispy chickpeas & parsley yoghurt is between 25 and 45 minutes.
What is the total time required to make Mustard Beef Rump & Roasted Carrots with crispy chickpeas & parsley yoghurt?
The total time required to make Mustard Beef Rump & Roasted Carrots with crispy chickpeas & parsley yoghurt is between 40 and 60 minutes.
How many servings does Mustard Beef Rump & Roasted Carrots provide?
4 servings
What are the main ingredients in Mustard Beef Rump & Roasted Carrots?
Beef, Carrot, Chickpeas, Free-range Beef Rump Strips, Mustard Dressing, Nomu African Rub, Onion, Parsley, Sunflower Seeds, Yoghurt
What is the nutritional information of Mustard Beef Rump & Roasted Carrots?
Calories: 773, Carbs: 65 grams, Fat: grams, Protein: 51.1 grams, Sugar: 21.2 grams, Salt: 687 grams
How do I prepare Mustard Beef Rump & Roasted Carrots?
TOAST: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the carrot chunks and the onion wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). BEEF STRIPS: Return the pan to 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 remaining NOMU rub. Remove from the pan and season. TIME TO EAT: Make a bed of the roast, top with the beef strips, and drizzle over the mustard dressing. Scatter over the toasted sunflower seeds, dollop over the herby yoghurt, and garnish with the remaining chopped parsley. Look at you, Chef! SOME PREP: In a small bowl, combine the mustard dressing with a drizzle of olive oil and seasoning. In a separate bowl, combine the yoghurt with ½ the chopped parsley. Season and set aside. CHICKPEAS: Coat the drained chickpeas in oil and season. When the roast has been in for 10 minutes, scatter the chickpeas over, and roast for the remaining time.
What should be prepared from my kitchen to make Mustard Beef Rump & Roasted Carrots?
Beef, Carrot, Chickpeas, Free-range Beef Rump Strips, Mustard Dressing, Nomu African Rub, Onion, Parsley, Sunflower Seeds, Yoghurt
How many calories does Mustard Beef Rump & Roasted Carrots have?
773 calories
How much fat content does Mustard Beef Rump & Roasted Carrots have?
grams