Middle Eastern-Style Rump with Quinoa Salad

  • Serves: 4
  • Prep time: 15 mins
  • Cook time: 25 mins
  • Method: Grill


  • 2 x 300g rump steaks, fat trimmed
  • 1/2 medium head cauliflower, cut into small florets
  • 300gm butternut pumpkin, cut into 2cm cubes
  • 2 tbsp olive oil
  • 1 cup (190g) white quinoa, rinsed
  • 2 tbsp Moroccan seasoning
  • 1/3 cup Greek yoghurt
  • 1½ tbsp tahini
  • Zest and juice of 1 lemon +extra wedges, to serve
  • 2 medium zucchini, peeled into ribbons
  • 1/4 cup coriander sprigs
  • Flatbread, to serve


  1. Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Spread cauliflower and pumpkin onto tray, drizzle with half the oil, season and toss to coat. Roast in oven for 20-25 minutes or until golden and tender.
  2. Meanwhile, prepare quinoa according to packet instructions. Drain and set aside.
  3. Rub steaks with remaining oil and sprinkle with Moroccan seasoning. Heat a large non-stick frying pan over medium-high heat. Cook steaks for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Slice beef.
  4. Combine yoghurt, tahini, lemon zest and juice and 2 tablespoons water. Season and mix to combine.
  5. In a large bowl combine quinoa, cauliflower, pumpkin and zucchini. Top with beef and drizzle with dressing. Sprinkle with mint leaves and serve with flat breads and lemon wedges.


  • Beef sirloin or scotch fillet steaks would also work well in this recipe.
  • Prepare the vegetables, quinoa and dressing the day before to save time.
  • Add a little extra water or lemon juice to the dressing if too thick.