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.
/ serving 4 people
/ serving 4 people
premium beef rump
dukkah(ContainsSesameMay be presentGluten)
baby spinach leaves
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!