Beef Rump & Charred Zucchini Salad
with Harissa Yoghurt & Roasted Almonds
- Milk
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
This charred zucchini salad will quickly rid you of those midweek blues, especially when you drizzle the harissa yoghurt over the tender beef rump. With peppery rocket and crunchy roasted almonds, this will quickly become a salad that you'll want to make on the regular! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
Zucchini
1 packet
Beef Rump
½
Lemon
1 packet
harissa paste
(Contains: Soy, May contain traces of allergens;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
2 packet
rocket leaves
1 packet
roasted almonds
(Contains: Almond, May contain traces of allergens, Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Thinly slice zucchini into sticks. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini in batches, turning, until tender, 2-4 minutes. Transfer to a large bowl and season 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 zucchini, 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. • Sprinkle roasted almonds over salad. Serve with harissa yoghurt. Enjoy!
