Honey-Sesame Beef Rump, Haloumi & Beetroot Veggie Toss
with Golden Goddess Dressing & Walnuts
- Eggs
- Sesame
- Milk
- Walnut
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Sesame
When you pair salty and squeaky beef rump with sweet and sticky honey, the result is pretty magical - and even more so when you add a sprinkle of sesame seeds. Serve over a hearty roast veggie toss and complete the dish with walnuts for some crunch.
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
1
Carrot
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1 packet
Golden Goddess Dressing
(Contains: Sesame)
1 packet
Haloumi
(Contains: Milk)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Onion
1 packet
Sweet Potato Chunks
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
300 g
Beef Rump
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut haloumi into 1cm-thick slices.
• Cut carrot and beetroot into bite-sized chunks.
• Roughly chop baby spinach leaves and walnuts.
• Place sweet potato chunks, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until golden and tender, 20-25 minutes.
• In the last 12-15 minutes, add sliced onion and roast until golden and tender.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• When the veggies have 5 minutes remaining, drain haloumi.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.
• Reduce heat to medium. Add the honey and mixed sesame seeds and cook, turning haloumi, until fragrant and coated, 1 minute. Transfer to a plate to rest. Meanwhile, 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. Transfer to a plate to rest.
• To the tray with roasted veggies, add baby spinach leaves, golden goddess dressing and a drizzle of olive oil.
• Gently toss to combine.
• Slice the beef.
• Divide beetroot veggie toss between bowls. Top with honey-sesame haloumi and beef.
• Sprinkle with walnuts and serve with dill & parsley mayonnaise. Enjoy!
