What are the main ingredients in Seared Rump & Tzatziki Slaw?

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

What is the nutritional information of Seared Rump & Tzatziki Slaw?

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

How do I prepare Seared Rump & Tzatziki Slaw?

OVEN-CARAMELISED VEG: Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy and caramelised, shifting halfway. TIME TO DINE: Plate up the juicy rump slices next to the roast sweet potato and onion, and side with the tzatziki slaw. Garnish with the toasted hemp hearts and remaining sliced mint. Sprinkle over any remaining fresh chilli if you’d like. Looks good, Chef! SEAR THE RUMP: Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the Provençal Rub. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. TOAST THE HEMP HEARTS: Place a nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them – 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 three-quarters of the sliced mint. Toss through 1 tbsp of olive oil and the sliced chilli to taste. Season and set aside for serving.

What should be prepared from my kitchen to make Seared Rump & Tzatziki Slaw?

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

Seared Rump & Tzatziki Slaw

A divine dinner of tantalising beef rump, roast sweet potato, and a minty slaw with tzatziki instead of mayo. What really sends it flying off the health charts are those protein-packed superfood sprinkles: hemp hearts!

Seared Rump & Tzatziki Slaw

with NOMU Provençal Rub, hemp hearts & oven-caramelised sweet potato

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Beef
Free-Range Beef Rump
Fresh Chilli
Fresh Mint
Hemp Hearts
NOMU Provençal Rub
Onion
Shredded Cabbage
Sweet Potato
Tzatziki

From your kitchen:

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

Serves 1

OVEN-CARAMELISED VEG
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy and caramelised, shifting halfway.
TOAST THE HEMP HEARTS
Place a nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them – 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 three-quarters of the sliced mint. Toss through 2 tsp of olive oil and the sliced chilli to taste. Season and set aside for serving.
SEAR THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the Provençal Rub. Remove from the pan on completion and set aside to rest for 5 minutes before slicing.
TIME TO DINE
Plate up the juicy rump slices next to the roast sweet potato and onion, and side with the tzatziki slaw. Garnish with the toasted hemp hearts and remaining sliced mint. Sprinkle over any remaining fresh chilli if you’d like. Looks good, Chef!

Sweet Potato - 250g
Onion - 1
Hemp Hearts - 10ml
Shredded Cabbage - 100g
Tzatziki - 65ml
Fresh Mint - 4g
Fresh Chilli - 1
Free-Range Beef Rump - 160g
NOMU Provençal Rub - 1

Download the Recipe

Serves 2

OVEN-CARAMELISED VEG
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy and caramelised, shifting halfway.
TOAST THE HEMP HEARTS
Place a nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them – 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 three-quarters of the sliced mint. Toss through 1 tbsp of olive oil and the sliced chilli to taste. Season and set aside for serving.
SEAR THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the Provençal Rub. Remove from the pan on completion and set aside to rest for 5 minutes before slicing.
TIME TO DINE
Plate up the juicy rump slices next to the roast sweet potato and onion, and side with the tzatziki slaw. Garnish with the toasted hemp hearts and remaining sliced mint. Sprinkle over any remaining fresh chilli if you’d like. Looks good, Chef!

Sweet Potato - 500g
Onion - 1
Hemp Hearts - 20ml
Shredded Cabbage - 200g
Tzatziki - 125ml
Fresh Mint - 8g
Fresh Chilli - 1
Free-Range Beef Rump - 320g
NOMU Provençal Rub - 1

Download the Recipe

Serves 3

OVEN-CARAMELISED VEG
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy and caramelised, shifting halfway.
TOAST THE HEMP HEARTS
Place a nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them – 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 three-quarters of the sliced mint. Toss through 1 tbsp of olive oil and the sliced chilli to taste. Season and set aside for serving.
SEAR THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until the fat is crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steak.) During the final 1-2 minutes, baste the steak with a knob of butter and the Provençal Rub. Remove from the pan on completion and set aside to rest for 5 minutes before slicing.
TIME TO DINE
Plate up the juicy rump slices next to the roast sweet potato and onion, and side with the tzatziki slaw. Garnish with the toasted hemp hearts and remaining sliced mint. Sprinkle over any remaining fresh chilli if you’d like. Looks good, Chef!

Sweet Potato - 500g
Onion - 1
Hemp Hearts - 20ml
Shredded Cabbage - 200g
Tzatziki - 125ml
Fresh Mint - 8g
Fresh Chilli - 1
Free-Range Beef Rump - 320g
NOMU Provençal Rub - 1

Download the Recipe

Serves 4

OVEN-CARAMELISED VEG
Preheat the oven to 200°C. Place the sweet potato chunks and onion wedges on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy and caramelised, shifting halfway.
TOAST THE HEMP HEARTS
Place a large, nonstick pan over a medium heat. When hot, toast the hemp hearts for 1-2 minutes until lightly browned, shifting occasionally. Keep a close eye on them – 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 three-quarters of the sliced mint. Toss through 2 tbsp of olive oil and the sliced chilli to taste. Season and set aside for serving.
SEAR THE RUMP
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until the fat is crispy. Then, fry each side for 2-4 minutes or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) During the final 1-2 minutes, baste the steaks with a knob of butter and the Provençal Rub. Remove from the pan on completion and set aside to rest for 5 minutes before slicing.
TIME TO DINE
Plate up the juicy rump slices next to the roast sweet potato and onion, and side with the tzatziki slaw. Garnish with the toasted hemp hearts and remaining sliced mint. Sprinkle over any remaining fresh chilli if you’d like. Looks good, Chef!