Rump steak with roasted butternut salad  

The roasted butternut salad is from Ile de Pain’s new ‘Anytime’ cookbook. It’s a simple salad with delicious flavours and beautiful colours.  If you are in Knysna, make sure not to miss this award-winning restaurant on Thesen Islands.  

It’s important to roast the butternut on a high heat and in a single layer; don’t overcrowd the oven tray, the pumpkin should be spread out on the tray without being cramped.

It’s a great, everyday salad which can be enjoyed as a meal or as a side dish with shredded chicken or beef.

SERVINGS
4
ACTIVE TIME
10 MINUTES
TOTAL TIME
25 MINUTES
LEVEL
EASY

INGREDIENTS

 rump steak
Salt, to taste
Ground black pepper, to taste
butternut, peeled and cut into 2cm pieces
1 butternut spice
4 tablespoons vegetable oil

FOR THE VINAIGRETTE
½ teaspoon garlic, finely chopped
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon orange juice
½ teaspoon Dijon mustard
Salt to taste
Black pepper, to taste

FOR THE SALAD
1 can chickpeas, drained
1 red onion, finely chopped
1 red pepper, seeded and finely chopped
2 tablespoons coriander, finely chopped
1 tablespoon mint, finely chopped

METHOD

Prepare all your ingredients.

Pre-heat the oven to 190C. 

Place the butternut in a bowl, toss with the oil, sprinkle with the butternut mixture and combine well.  Spread the butternut out in a single layer on a baking sheet and roast in for 15-20 minutes or until golden-brown.  Remove and set aside. 

Whisk the ingredients for the vinaigrette together.  Combine the butternut with the chickpeas, onion, red pepper, herbs and vinaigrette and toss to combine.  Set aside and start with your steak.

Heat a griddle pan over high heat until smoking hot.  Season your steak with salt and pepper and cook until done to your preference. 

Serve your steak with the roasted butternut salad.   

See what’s on the menu this week

WE CAN'T WAIT TO COOK WITH YOU!

GET COOKING

Pin It on Pinterest

Share This