Mediterranean Beef Rump & Zesty Potato Wedges
with Pickled Onion, Fetta & Heirloom Tomato Salad
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These sweet and juicy tomatoes carry the perfect sweetness ratio to level up any dish. When paired with Mediterranean beef rump and wedges, this Heirloom Tomato salad number will have you savouring each and every bite.
This recipe is under 650kcal per serving.
Tags:
Calorie Smart
Allergens:
Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
2
Red Radish
2
Heirloom Tomato
300 g
Beef Rump
1 packet
Parsley
2
Potato
1 sachet
Mediterranean Spice Blend
1
Lemon
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
½ cup
white wine vinegar
1 tbs
honey
1 tsp
cracked black pepper
Utensils
•Baking Sheet with Baking Paper
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
2
- Meanwhile, thinly slice red onion.
- In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
3
- While onion is pickling, thinly slice heirloom tomatoes lengthways.
- Zest lemon to get a pinch then slice into wedges.
- Roughly chop parsley.
4
- In a medium bowl, combine beef rump, Mediterranean seasoning and a drizzle of olive oil.
5
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- 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 and add the honey and a splash of water, turning to coat.
6
- Slice beef rump.
- To tray with wedges, add lemon zest and the cracked black pepper, tossing to coat.
- Drain pickled onion and return to bowl then add tomatoes, parsley, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
- Divide zesty wedges, Mediterranean beef and heirloom tomato salad between between plates.
- Crumble fetta cubes over salad and serve with any remaining lemon wedges. Enjoy!
