MADE TO BE SHARED
Spiced beef rump with pine nuts and labneh
THE GOOD STUFF
Ingredients
Simple ingredients, wonderful result.
Servings4
4 x 200g beef rump steaks, trimmed
1 tbsp extra-virgin olive oil
1 tbsp ras el hanout or Moroccan spice
1 cup labneh
1 tbsp pine nuts, toasted
Kale salad4 ingredients
1 bunch Tuscan kale (cavalo nero), trimmed, washed and shredded
1 tbsp extra-virgin olive oil
250 g grape or baby roma tomatoes, halved/quartered
200 g green beans, 4cm lengths
LET’S COOK
Step-by-step method
Make it your own, one easy step at a time.
- 01
Step 1
Brush steaks with oil and sprinkle both sides with spice, salt and pepper. Preheat a char grill or BBQ to very hot and cook steaks for 4-5 minutes per side or until cooked to your liking. Rest for 5 minutes. Slice.
- 02
Step 2
Place kale in a large bowl with lemon juice, salt pepper and oil and turn to coat. Pour boiling water over green beans, leave for 5 minutes, drain. Combine kale with tomatoes and blanched beans.
- 03
Step 3
Serve beef rump with kale salad and labneh topped with pine nuts, drizzled with a little extra oil if you like.
KEEP EXPLORING
