Solo: Rump & Ribbon Salad

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Solo: Rump & Ribbon Salad

Tender rump steak served with a pesto coated courgette ribbon salad and golden roast potatoes.

Ingredients to serve 1

  • 150g x baby potatoes
  • 10g x flaked almonds
  • 1 x rump steak
  • ½ tsp x Woody Herb Mix
  • 1½ x courgettes – slice into ribbons with potato peeler
  • ½ tbsp x basil pesto
  • 1 x bocconcini ball – tear & season
  • 3g x fresh mint – tear leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Baby potatoes: Place on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper. Mix and arrange in a single layer, then roast for 20 minutes until golden.

Step 3

Flaked almonds: Place a dry pan on medium-high heat. Add the flaked almonds and toast for 2-3 minutes until lightly browned. Shake the pan often so that they don’t burn.

Step 4

Rump steak: Place a dry pan on medium-high heat. Rub both sides of each steak with olive oil, coat with the Woody Herb Mix and season with salt and pepper. When the pan is hot, add the steak and sear for 1½ minutes a side only turning once for a medium-rare steak (you can adjust the time to suit your preference). When done, remove from the pan, cover in tin foil and rest for up to 5.

Step 5

Salad: Mix the courgette ribbons with basil pesto and olive oil (1 tbsp for 4; ½ tbsp for 2; ¼ tbsp for 1) and season with salt and pepper.

Step 6

Serve the steak with the courgette salad topped with bocconcini, mint and flaked almonds. Serve the roast potatoes on the side.