with Lime & Sweet Chilli Dressing
Take your standard salad to new heights by teaming pea pods and cucumber with a zingy sweet chilli and lime juice dressing. Plate it up with seared beef rump and Don't forget a sprinkling of crispy shallots for some extra crunch factor. *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!* *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Utensils
Tags
Beef Rump
300 g
Crispy Shallots
1 sachet
Pea Pods
1 packet
Sweet Chilli Sauce
1 packet
Lime
1
Cucumber
1
Mixed Salad Leaves
1 packet
Slaw Mix
1 packet
• Thinly slice cucumber into half moons. • Trim and halve pea pods lengthways. • Cut lime into wedges.
• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, in a large bowl, combine sweet chilli sauce, a good squeeze of lime juice and a drizzle of olive oil. • Add pea pods, cucumber and mixed salad leaves to the dressing, tossing to coat. Season to taste.
• Slice beef. • Divide seared beef and zingy green salad between plates. • Garnish with crispy shallots. Serve with remaining lime wedges. Enjoy!
1080
kJ
Energy (kJ)
259
kcal
Calories
8.6
g
Fat
3.6
g
of which saturates
16.8
g
Carbohydrate
13
g
of which sugars
6.3
g
Dietary Fibre
34.7
g
Protein
26.6
mg
Cholesterol
251
mg
Sodium
