Name: Whole roast peri-peri rump
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 8 servings
Cuisine: Main Meals
Ingredients: Woolworths whole rump steak roast (from the butcher’s counter) 2.2kg,sea salt and freshly ground black pepper, to taste ,olive oil 4T,Woolworths peri-peri marinade 2 x 500 ml bottles,Woolworths Pepperito peppers, halved 4,Woolworths Portuguese rolls, halved and toasted 8,small red cabbage, shredded 1,small green cabbage, shredded 1,limes, juiced 2,potato wedges, for serving

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Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1⁄2 cup Woolworths smooth no-added sugar peanut butter
1 cup coconut milk
1 T Thai red curry paste
1 T fresh lime juice
1 t brown sugar
Sea salt, to taste
1 free-range egg, whisked
1⁄2 cup milk
1 cup water
120 g flour
Salt, a pinch
2 - 3 baby beetroot, boiled
1 – 2 handfuls baby spinach
4 baby carrots, boiled and chopped
Fresh turmeric, for sprinkling, to taste

Method

Heat Woolworths smooth no-added sugar peanut butter, coconut milk, Thai red curry paste, fresh lime juice, brown sugar and sea salt to taste in a pan. Mix well.

Whisk the free-range egg, milk, water, flour and a pinch of salt until smooth. Divide the batter into thirds. Blend boiled baby beetroot into one third; blend handfuls baby spinach or chopped Swiss chard into the second; and blend the boiled and chopped baby carrots and a sprinkle of fresh or ground turmeric to taste into the final third.

Fry as you would pancakes, then fill with Woolworths’ herb salad, seared steak and a drizzle of peanut sauce.

Cook's note: Use spinach leaves instead of pancakes if you like.

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