Tender beef schnitzel slices are basted in butter and NOMU Roast Rub. Fluffy white basmati rice is served alongside. This dish is finished off with a delish sun-dried tomato, pea & green bean salad.
Sun-dried Tomato Salad & Beef
Sun-dried Tomato Salad & Beef
with white basmati rice & basil pesto
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Balsamic Vinegar
- Beef
- Free-Range Beef Schnitzel (without crumb)
- Green Beans
- NOMU Roast Rub
- Peas
- Pesto Princess Basil Pesto
- Salad Leaves
- Sun-Dried Tomatoes
- Sunflower Seeds
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
PESTO & PREP
Rinse, trim, and slice the green beans into thirds. Drain and roughly chop the sun-dried tomatoes. Rinse the salad leaves. In a bowl, combine the pesto with oil in 5ml increments until drizzling consistency.
VIBRANT SALAD
Place a pan over a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. In the final minute, add the Peas and simmer until heated through. On completion, drain and transfer to a salad bowl along with the chopped sun-dried tomatoes and the rinsed salad leaves. Toss through seasoning, the vinegar, a drizzle of oil, and a sweetener of choice (to taste).
SCHNITTY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the rub. Remove from the pan, reserving the pan juices, and slice. Season to taste.
TAGLIATA TIME!
Dish up the basmati rice alongside the Beef slices. Drizzle over the pan juices. Serve the green bean salad on the side and scatter over the sunflower seeds. Garnish with drizzles of the basil pesto. Well done, Chef!
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
PESTO & PREP
Rinse, trim, and slice the green beans into thirds. Drain and roughly chop the sun-dried tomatoes. Rinse the salad leaves. In a bowl, combine the pesto with oil in 5ml increments until drizzling consistency.
VIBRANT SALAD
Place a pan over a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 4-6 minutes until cooked al dente. In the final minute, add the Peas and simmer until heated through. On completion, drain and transfer to a salad bowl along with the chopped sun-dried tomatoes and the rinsed salad leaves. Toss through seasoning, the vinegar, a drizzle of oil, and a sweetener of choice (to taste).
SCHNITTY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the rub. Remove from the pan, reserving the pan juices, and slice. Season to taste.
TAGLIATA TIME!
Dish up the basmati rice alongside the Beef slices. Drizzle over the pan juices. Serve the green bean salad on the side and scatter over the sunflower seeds. Garnish with drizzles of the basil pesto. Well done, Chef!
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
PESTO & PREP
Rinse, trim, and slice the green beans into thirds. Drain and roughly chop the sun-dried tomatoes. Rinse the salad leaves. In a bowl, combine the pesto with oil in 5ml increments until drizzling consistency.
VIBRANT SALAD
Place a pan over a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 6-8 minutes until cooked al dente. In the final minute, add the Peas and simmer until heated through. On completion, drain and transfer to a salad bowl along with the chopped sun-dried tomatoes and the rinsed salad leaves. Toss through seasoning, the vinegar, a drizzle of oil, and a sweetener of choice (to taste).
SCHNITTY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the rub. Remove from the pan, reserving the pan juices, and slice. Season to taste.
TAGLIATA TIME!
Dish up the basmati rice alongside the Beef slices. Drizzle over the pan juices. Serve the green bean salad on the side and scatter over the sunflower seeds. Garnish with drizzles of the basil pesto. Well done, Chef!
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
PESTO & PREP
Rinse, trim, and slice the green beans into thirds. Drain and roughly chop the sun-dried tomatoes. Rinse the salad leaves. In a bowl, combine the pesto with oil in 5ml increments until drizzling consistency.
VIBRANT SALAD
Place a pan over a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 6-8 minutes until cooked al dente. In the final minute, add the Peas and simmer until heated through. On completion, drain and transfer to a salad bowl along with the chopped sun-dried tomatoes and the rinsed salad leaves. Toss through seasoning, the vinegar, a drizzle of oil, and a sweetener of choice (to taste).
SCHNITTY
Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the rub. Remove from the pan, reserving the pan juices, and slice. Season to taste.
TAGLIATA TIME!
Dish up the basmati rice alongside the Beef slices. Drizzle over the pan juices. Serve the green bean salad on the side and scatter over the sunflower seeds. Garnish with drizzles of the basil pesto. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Sun-dried Tomato Salad & Beef?
The preparation time for Sun-dried Tomato Salad & Beef with white basmati rice & basil pesto is between 20 and 30 minutes.
What is the total time required to make Sun-dried Tomato Salad & Beef with white basmati rice & basil pesto?
The total time required to make Sun-dried Tomato Salad & Beef with white basmati rice & basil pesto is between 30 and 35 minutes.
How many servings does Sun-dried Tomato Salad & Beef provide?
4 servings
What are the main ingredients in Sun-dried Tomato Salad & Beef?
Balsamic Vinegar, Beef, Free-Range Beef Schnitzel (without crumb), Green Beans, NOMU Roast Rub, Peas, Pesto Princess Basil Pesto, Salad Leaves, Sun-Dried Tomatoes, Sunflower Seeds, White Basmati Rice
What is the nutritional information of Sun-dried Tomato Salad & Beef?
Calories: 723, Carbs: 79 grams, Fat: grams, Protein: 50.9 grams, Sugar: 17.1 grams, Salt: 557 grams
How do I prepare Sun-dried Tomato Salad & Beef?
PESTO & PREP: Rinse, trim, and slice the green beans into thirds. Drain and roughly chop the sun-dried tomatoes. Rinse the salad leaves. In a bowl, combine the pesto with oil in 5ml increments until drizzling consistency. SCHNITTY: Return the pan to a high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, baste with a knob of butter and the rub. Remove from the pan, reserving the pan juices, and slice. Season to taste. TAGLIATA TIME!: Dish up the basmati rice alongside the beef slices. Drizzle over the pan juices. Serve the green bean salad on the side and scatter over the sunflower seeds. Garnish with drizzles of the basil pesto. Well done, Chef! VIBRANT SALAD: Place a pan over a medium-high heat. Add a drizzle of oil, a pinch of salt, and a splash of water to cover the base. When starting to bubble, simmer the sliced green beans for 4-6 minutes until cooked al dente. In the final minute, add the peas and simmer until heated through. On completion, drain and transfer to a salad bowl along with the chopped sun-dried tomatoes and the rinsed salad leaves. Toss through seasoning, the vinegar, a drizzle of oil, and a sweetener of choice (to taste). FLUFFY RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
What should be prepared from my kitchen to make Sun-dried Tomato Salad & Beef?
Balsamic Vinegar, Beef, Free-Range Beef Schnitzel (without crumb), Green Beans, NOMU Roast Rub, Peas, Pesto Princess Basil Pesto, Salad Leaves, Sun-Dried Tomatoes, Sunflower Seeds, White Basmati Rice
How many calories does Sun-dried Tomato Salad & Beef have?
723 calories
How much fat content does Sun-dried Tomato Salad & Beef have?
grams
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