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Rump Steak Quinoa and Chickpea Salad

Rump Steak Quinoa and Chickpea Salad – Recipe

Bursting with colour and vitality, this versatile salad makes a perfect main course. KNORR Tomato Powder has so many different uses, from sauce bases to flavouring soup and casseroles, dry marinades, and in this case, as a simple zesty sprinkle over steak before cooking. Toss a little in with the quinoa just before serving, if desired.

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Ingredients per serve

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What you need

Bursting with colour and vitality, this versatile salad makes a perfect main course. KNORR Tomato Powder has so many different uses, from sauce bases to flavouring soup and casseroles, dry marinades, and in this case, as a simple zesty sprinkle over steak before cooking. Toss a little in with the quinoa just before serving, if desired.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Roast Vegetables

    • Toss the pumpkin, capsicum, and eggplant in some oil. Place in a large baking tray.
    • Roast in a preheated oven at 180°C until the vegetables are tender. Remove and set aside to cool.

  3. Steak

    • Bring the steak to room temperature.
    • Coat both sides with a little oil and a sprinkle of KNORR Tomato Powder. Season.
    • Heat a grill or pan over high heat until smoking.
    • Cook the steaks, turning once, for 6 minutes or until your preferred doneness. Remove to rest.

  4. To Assemble and Serve

    • Cut the steak into thin slices.
    • Toss the roast vegetables together with quinoa, chickpeas, currants, baby rocket, KNORR Italian Glaze with Balsamic, and olive oil.
    • Transfer to serving bowls, top with sliced steak, and serve.

  5. Chef's Tip

    • Serve with a herb aioli and an extra drizzle of KNORR Italian Glaze with Balsamic for that final chef's touch.
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