Beef Rump, Haloumi & Charred Zucchini Salad
with Harissa Yoghurt & Capsicum- Milk
- Soy
- May contain traces of allergens
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 and haloumi. 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.*
Ingredients
1 packet
Haloumi
(Contains: Milk;)
300 g
Beef Rump
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Capsicum
2
Zucchini
1 packet
Harissa Paste
(May be present: Soy.)
1
Lemon
1 packet
Rocket
Utensils
Cooking Steps
• See 'Top Steak Tips!' (below left).
• In a medium bowl, place haloumi and cover with water to soak.
• 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 steak is resting, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• Return frying pan to medium-high heat, with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side.
• 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, haloumi and charred zucchini salad between plates.
• Serve with harissa yoghurt. Enjoy!
