Harissa Beef Rump & Lemony Kale Salad
with Cherry Tomatoes & Roasted Almonds
- Almond
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Do you hear that? Harissa beef rump is calling and it is ready to take you on a flavour-filled journey for your taste buds. Lay it all down on a bed of zingy kale and cherry tomatoes and you can thank us later!
Ingredients
1
Baby Broccoli
300 g
Beef Rump
1 packet
Harissa Paste
(May be present: Soy.)
1
Kale
1
Lemon
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Utensils
Cooking Steps
• Trim and halve baby broccoli. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli, tossing regularly, until tender, 5-6 minutes. Transfer to a large bowl, season with salt and pepper and set aside to cool slightly.
• Meanwhile, thinly slice kale, discarding any larger pieces of stalk. • Halve snacking tomatoes. • Slice lemon into wedges. • In a small bowl, combine the honey, a generous squeeze of lemon and a drizzle of olive oil. Set aside. • Season beef rump with salt and pepper.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat, then add harissa paste and a splash of water, turning beef to coat. Transfer to a plate to rest.
• To the bowl with baby broccoli, add kale, massaging leaves to soften. • Add tomatoes and lemon dressing, tossing to combine. Season to taste. • Slice beef. • Divide lemony kale salad and harissa beef between plates. • Spoon over any remaining glaze from pan. • Serve with any remaining lemon wedges. Enjoy!
