Dukkah Crusted Beef

Dukkah Crusted Beef

with Fetta & Sweet Potato Salad

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Can we have a hazah for dukkah? We know you’ll be cheering for this delicious number, with a spice that’s fit for this premium beef rump. With the sweet and savoury interplay of fetta cheese and sweet potato, there’s nothing not to love about this easy weeknight supper.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time50 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

800 g

sweet potato

2 steak

premium beef rump

2 sachet


(ContainsSesameMay be presentGluten)

1 bag

baby spinach leaves



1 block

fetta cheese


Not included in your delivery

3 tbs

olive oil

½ tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2360 kJ
Fat28 g
of which saturates8.8 g
Carbohydrate31 g
of which sugars13.3 g
Protein44.3 g
Sodium649 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, chop the sweet potato into 2 cm cubes (unpeeled), slice the cucumbers into half moons, wash the baby spinach and crumble the fetta cheese.


Place the sweet potato cubes on the lined baking tray. Drizzle the sweet potato with one third of the olive oil. Season with salt and pepper. Toss to coat the sweet potato in the olive oil and seasoning. Place the tray in the oven and cook the sweet potato for 30-35 minutes, or until golden and soft.


Meanwhile, drizzle 2 teaspoons of the olive oil over the premium beef rump steaks. Evenly coat the steaks in the dukkah. Press down firmly to help the dukkah stick. Heat a large frying pan over a medium-high heat. Cook the steaks for 4 minutes on each side for medium rare, or until cooked to your liking. Set the steaks aside on a plate and rest, covered loosely with foil, for 5 minutes (resting your steaks ensures they are juicy and tender). Cut the steaks into 1 cm thick slices.


In a small jug or bowl combine the remaining olive oil with the balsamic vinegar and a pinch of salt and pepper. Place the baby spinach and cucumber in a large mixing bowl and add the crumbled fetta cheese. Pour over the dressing and toss to coat.


To serve, divide the dukkah crusted beef steaks, sweet potato and salad between plates. Enjoy!