Carb-Conscious Chopped Rump Salad

Nutrition per serve

Ingredients

• 1pcs spring onion
• 2pcs beef rump steaks
• 130g natural yoghurt
• 1pcs tomato
• 1pcs carrot
• 50g mixed salad leaves
• 15ml olive oil
• 2pcs egg
• 15ml mayonnaise
• 3ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Bring a small saucepan of water to the boil for the eggs (see Kitchen 101). Thinly slice the spring onion. Put the beef, half the spring onion and 2 tsp olive oil in a bowl, season with salt and pepper and toss to combine.
2. Step 2 — Boil eggs
   Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled or 8 mins for hard-boiled. Remove from the pan and cool in cold water.
3. Step 3 — Cook steaks
   Meanwhile, heat a medium frypan over over high heat until hot (see Kitchen 101). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
4. Step 4 — Make dressing
   Put the remaining spring onion, half the yoghurt*, 1 tbs mayonnaise, 2 tsp olive oil, ½ tsp dijon mustard and 1 tbs water in a bowl. Season with salt and pepper and stir to combine.
5. Step 5 — Serve up
   Peel and coarsely chop the eggs. Cut the tomato into 2cm chunks. Peel the carrot, then peel into ribbons with a vegetable peeler. Coarsely chop the carrot ribbons. Slice the steaks. Divide the tomato, carrot, beef, egg and salad leaves among bowls. Drizzle with the dressing and enjoy!
6. Step 6 — Kitchen 101
   If you have the time, remove your eggs from the fridge and bring to room temperature before cooking – they will be less likely to crack during cooking and are easier to peel. ~ It's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough. To ensure tender beef, slice the steak against the grain.

Allergens

Eier, Sulfit, Milch