with Harissa Yoghurt & Capsicum
This charred zucchini and capsicum salad will quickly rid you of those midweek blues, especially when you drizzle the harissa yoghurt over the tender beef rump. With peppery rocket, this will quickly become a salad that you’ll want to make on the regular! *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.*
Allergens
Utensils
Tags
Beef Rump
600 g
Greek-Style Yoghurt
1 packet
Capsicum
1
Zucchini
2
Harissa Paste
1 packet
Lemon
1
Rocket
1 packet
• See ‘Top Steak Tips!’ (below left).
• Thinly slice zucchini into sticks.
• Thinly slice capsicum.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook zucchini and capsicum, in batches, turning, until tender, 3-4 minutes.
Transfer to a large bowl and season to taste with salt and pepper. Set aside to
cool slightly.
• Meanwhile, season beef rump generously with salt and pepper.
• Return frying pan to high heat, with a drizzle of olive oil.
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare or until
cooked to your liking. Transfer to a plate to rest.
• While the steak is resting, slice lemon into wedges.
• In a small bowl, combine harissa paste, Greek-style yoghurt and a squeeze of
lemon juice.
• To the bowl with cooked veggies, add rocket leaves and a generous squeeze of
lemon juice, toss to combine. Season to taste.
• Thinly slice beef.
• Divide beef rump and charred zucchini salad between plates.
• Serve with harissa yoghurt. Enjoy!
417
kcal
Calories
1750
kJ
Energy (kJ)
11.6
g
Fat
4.6
g
of which saturates
10.5
g
Carbohydrate
9.7
g
of which sugars
3.1
g
Dietary Fibre
66.5
g
Protein
53.1
mg
Cholesterol
322
mg
Sodium
