[Perfection Fresh] Mediterranean Beef Rump & Heirloom Tomato Fetta Salad
with Zesty Potato Wedges & Lemon
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
1
Red Onion
2
Heirloom Tomato
600 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 rump and heirloom tomato salad between between plates.
- Crumble fetta cubes over salad and serve with any remaining lemon wedges. Enjoy!
