Peri-Peri Beef Rump & Warm Haloumi Couscous Salad
with Garlic Sauce & Chilli Flakes
Sometimes only a big bowl of our favourite couscous will do! The grain so nice that they named it twice, will provide the best base for per-peri seasoned beef rump and haloumi. With veggies aplenty and garlic sauce, you're sure to have some major smiles on your dial.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
tomato
1
cucumber
1 packet
beef rump
1 sachet
peri-peri seasoning
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
pinch
chilli flakes
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop tomato. Thinly slice cucumber into half-moons. • Place beefrump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, peri-peri seasoning, and a drizzle of olive oil. • In a second medium bowl, add haloumi and cover with water to soak.
TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.
• To a large bowl, add couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2P // 1 1/2 cups for 4P) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• While the couscous is sitting, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove from heat, then add the honey and turn beef to coat. Transfer to a plate to rest. • Meanwhile, drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.
• To the bowl with couscous, add tomato, cucumber, baby spinach leaves, and golden goddess dressing. Toss to combine and season to taste. • Slice beef. • Divide warm couscous haloumi salad between bowls. • Top with peri-peri beef rump and garlic sauce. Spoon over any remaining pan sauce. • Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!