Recipe
Roast Beef Rump with Winter Vegetables
Tuck in to this healthy and delicious winter dish by dietician, Jess Spendlove.
- Serves 4
- Prep Time 20 mins
- Cooking Time 40mins
Ingredients
- Serves 4
Method
- Preheat oven to 210°C fan forced.
- Line 2 baking trays with baking paper. Spread vegetables - pumpkin, sweet potato, capsicum, zucchini, and onion over prepared trays. Drizzle with 1 tbs EVOO. Sprinkle with sumac, salt, pepper and toss to combine. Roast for 30 minutes or until golden and tender.
- To cook the quinoa – rinse 1 cup of quinoa in water and drain. In a saucepan combine the quinoa with 2 cups of water. Bring to the boil, stir once and then reduce the heat to a simmer. Cover and leave to cook for 15 minutes, do not remove the lid. Remove from the heat and allow to sit, covered for a further 10 minutes. Remove the lid, fluff with a fork and drain if necessary, before serving.
- Combine lemon juice, mustard, maple syrup and half a tbs EVOO in a bowl, season with salt and pepper.
- Heat a chargrill pan on medium high. Coat beef rump in half a tbs of EVOO and season with salt and pepper. Cook, turning, for 3 minutes for medium or until cooked to your liking. Transfer to a plate. Rest for 3 minutes and then thinly slice (against the grain).
- Combine the roast vegetables, quinoa, parsley, steak and half the dressing in a bowl. Toss and divide among plates. Drizzle with remaining dressing.
Tips
- This recipe is really versatile and the quinoa can be substituted for a number of grains including buckwheat, couscous and brown rice.
- If you have an issue with onion but want the flavour, omit the onion and use onion infused Extra Virgin Olive Oil.