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. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Snacking tomatoes
1 packet
Beef Rump
300 g
Basil pesto
1 packet
Fetta Cubes
1 packet
Spinach & Rocket Mix
1 packet
Cucumber
1
Red Apple
1
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!
1800
kJ
Energy (kJ)
429
kcal
Calories
26.2
g
Fat
5.9
g
of which saturates
10.3
g
Carbohydrate
6.6
g
of which sugars
5
g
Dietary Fibre
36.9
g
Protein
26.6
mg
Cholesterol
444
mg
Sodium
