Peri-Peri Beef Rump & Warm Haloumi Couscous Salad
with Garlic Sauce & Chilli Flakes- Gluten
- Wheat
- Sesame
- Eggs
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Sometimes only a big bowl of our favourite couscous will do! The grain so nice that they named it twice, will provide the best base for per-peri seasoned beef rump and haloumi. With veggies aplenty and garlic sauce, you're sure to have some major smiles on your dial.
Ingredients
1
tomato
1
cucumber
1 packet
beef rump
1 sachet
peri-peri seasoning
(May be present: Wheat, Gluten, Soy.)
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
pinch
chilli flakes
1 packet
haloumi
(Contains: Milk;)
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop tomato. Thinly slice cucumber into half-moons. • Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, peri-peri seasoning, and a drizzle of olive oil. • In a second medium bowl, add haloumi and cover with water to soak.
TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.
• To a large bowl, add couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2P // 1 1/2 cups for 4P) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• While the couscous is sitting, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove from heat, then add the honey and turn beef to coat. Transfer to a plate to rest. • Meanwhile, drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.
• To the bowl with couscous, add tomato, cucumber, baby spinach leaves, and golden goddess dressing. Toss to combine and season to taste. • Slice beef. • Divide warm couscous haloumi salad between bowls. • Top with peri-peri beef rump and garlic sauce. Spoon over any remaining pan sauce. • Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!
