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Harissa Beef Rump and Potatoes

Harissa Beef Rump and Potatoes

with cucumber and tomato salad
0.0(0)
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Calories
: 
634 kcal
Protein
: 
36.9g protein
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Hazelnuts
  • Nuts
Serving amount

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

250 grams

Irish Beef Rump

1 unit(s)

Cucumber

120 grams

Salad Leaves

1 sachet(s)

Harissa Spice Mix

600 grams

Potatoes

2 unit(s)

Tomato

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2654 kJ
Energy (kcal)634 kcal
Fat23.9 g
of which saturates8.2 g
Carbohydrate70.4 g
of which sugars10.2 g
Dietary Fiber10.2 g
Protein36.9 g
Salt4.8 g
Potassium1344.5 mg
Calcium72.8 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Pop the chunks onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Cook the Beef
2
  • Place a pan over medium-high heat with a drizzle of oil.
  • Season the beef with harissa spice, salt and pepper. 
  • Fry the beef until browned, 1-2 mins each side for medium-rare. Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
  • Once cooked, transfer to a board, cover and allow to rest.
Make the salad
3
  • Meanwhile, roughly chop the tomatoes. Roughly chop the hazelnuts.
  • Trim and roughly chop the salad leaves.
  • Trim the cucumber and halve lengthways. Chop widthways into thin semicircles.
  • In a salad bowl, toss together tomatoes, salad leaves, nuts, cucumber and honey mustard dressing.
  • Season with salt and pepper.
Assemble and Serve
4
  • Thinly slice the beef widthways.
  • Divide the tomato and cucumber salad between plates.
  • Serve the beef rump and roast potatoes alongside.
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