Pumpkin, Beef Rump & Paprika-Chickpea Cos Heart Medley
with Goat Cheese & Herby Yoghurt- Eggs
- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Gluten
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With a sweet flavour and fresh, crisp finish, this grilled cos will quickly become the best part of this salad. When paired with pumpkin and paprika beef rump & chickpeas, you’ll be savouring each and every bite. Compliments to the Cos we say!
Ingredients
1
Cos Lettuce
1 packet
Chickpeas
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Mint
1 sachet
Paprika Spice Blend
(Contains: Wheat, Gluten, Soy, May contain traces of allergens;)
1
Pumpkin
1 packet
Snacking Tomatoes
300 g
Beef Rump
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1 cm-thick wedges.
- Place pumpkin on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat.
- Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
- Meanwhile, drain and rinse chickpeas.
- Place chickpeas on a second lined oven tray. Sprinkle with paprika seasoning, season with salt and drizzle with olive oil and toss to coat.
- Roast until golden and crisp, 20-25 minutes.
- While chickpeas are roasting, cut baby cos hearts into quarters lengthways.
- Halve snacking tomatoes.
- Season beef rump with salt and pepper.
- In a small bowl, combine dill & parsley mayonnaise and Greek-style yoghurt.
- When chickpeas have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
- Cook cos wedges cut side-down for 1-2 minutes each side. Season.
- 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.
- Slice beef.
- Spread herby yoghurt over the base of the serving bowls.
- Layer with roasted pumpkin wedges, beef, grilled cos wedges, snacking tomatoes and chickpeas.
- Drizzle with some vinegar, crumble over marinated goats cheese and tear over mint to serve. Enjoy!
