with Fetta & Cherry Tomatoes
Spectacular salads are kind of our forte, so it’s only right that we plate up another tasty one. Take sweet apple, beef rump and snacking tomatoes and finish it all off with basil pesto and fetta. This one makes the sunny days taste a little bit sweeter.
Allergens
Utensils
Tags
Snacking tomatoes
1 packet
Beef Rump
600 g
Basil pesto
1 packet
Cucumber
1
Red Apple
1
Fetta Cubes
1 packet
Spinach & Rocket Mix
1 packet
Olive oil
1 drizzle
Balsamic vinegar
1 drizzle
• See ‘Top Steak Tips!’ (below left).
• Halve snacking tomatoes.
• Slice apple (see ingredients) into thin wedges.
• Thinly slice cucumber into rounds
• Season beefrump generously with salt and pepper on both sides.
• 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.
• In a large bowl combine, snacking tomatoes, spinach & rocket mix, cucumber and apple with a drizzle of olive oil and balsamic vinegar. Season to taste.
• Thinly slice beef.
• Divide beef steak and sweet apple salad between plates.
• Top beef with basil pesto and crumble fetta cubes over salad to serve. Enjoy!
2490
kJ
Energy (kJ)
595
kcal
Calories
30.8
g
Fat
7.6
g
of which saturates
10.3
g
Carbohydrate
6.6
g
of which sugars
5
g
Dietary Fibre
67.8
g
Protein
53.1
mg
Cholesterol
518
mg
Sodium
