Seared Beef Rump & Caribbean Chickpea Salad
with Charred Pineapple & Chilli
Spice things up with this speedy, flavour-packed delight. Tender seared beef rump takes centre stage, paired with a vibrant Caribbean-inspired chickpea salad bursting with all the good stuff. It’s a colourful, nourishing meal that is perfect for busy nights when you don't want to sacrifice any taste.
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 Time20 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Chickpeas
1
Cucumber
1
Garlic
1
Long Chilli
1 packet
Mixed Salad Leaves
1 tin
Pineapple Slices
300 g
Beef Rump
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Frying Pan
Cooking Steps
1
- Season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
2
- Meanwhile, roughly chop cucumber.
- Drain pineapple slices and roughly chop.
- Thinly slice long chilli (if using). Finely chop garlic.
- Drain and rinse chickpeas.
3
- While the beef is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil, cook chickpeas and pineapple until lightly charred, 3-4 minutes.
- Add garlic, chilli and mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Transfer to a large bowl.
TIP: Add a splash of water if the chickpeas look dry.
4
- To the bowl with cooked chickpeas, add mixed salad leaves, cucumber and a drizzle of olive oil and vinegar. Toss to coat and season to taste.
- Thinly slice beef.
- Divide Caribbean chickpea salad and seared beef rump between plates. Enjoy!
