Cooking guideline based on 3cm thick steak
- Rare: 4 minutes on each side
- Med-rare: 5 minutes on each side (recommended)
- Medium: 6 minutes on each side
- Well-done: Not recommended
Substitute rump with sirloin or ribeye steak
- In a small saucepan, bring the 2 cups of stock and 1 cup of bulgur wheat to the boil, cover and cook on low for 10 to 15 minutes or until tender. Drain any excess water and leave to cool.
- To prepare the sweet potatoes, boil them in water on the stovetop or prick their skins with the tines of a fork and place them in the microwave at full power for 6 minutes to par-cook.
- Lightly coat the rump steaks in olive oil and generously season with dukkah, salt and freshly ground black pepper.
- Grill the rump steak on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
- In the meantime, slice the par-cooked sweet potatoes into thin rounds and then into quarters and fry them in olive oil on a medium heat until golden and caramelised.
- Remove the meat from the pan and allow it to rest on a chopping board whilst you prepare the salad ingredients.
- Slice the haloumi into 0.5cm slices. Heat a large frying pan over a medium-high heat and dry-fry the halloumi until the cheese turns golden brown, about 1 to 2 minutes on each side.
- Spoon the bulgur wheat into a large bowl or platter. Scatter over the sweet potatoes, halloumi, wild rocket and fresh chilli.
- Using a sharp knife, thinly slice the dukkah rump and toss into the salad.
- Drizzle olive oil and a squeeze of lemon juice over the top, season with salt and freshly ground pepper and serve.
- 400g rump steak
- 2 Tbsp dukkah
- 1 sweet potato, skin on
- 150g halloumi cheese, sliced
- 1 cup bulgur wheat
- 2 cups chicken stock
- 20g wild rocket
- 1 red chilli, sliced
- Olive oil
- 1 lemon, for serving
- Salt and freshly ground black pepper
Tips & Tricks
This salad can be served as a starter or a main meal.