Pasta salad with rump steak and Granny Smith pesto

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Prepare the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve, quench well, drain and allow to cool. Clean, wash and thinly slice the radishes

2. 2

   Wash the lemon thoroughly, finely grate the peel. Halve the lemon, squeeze the juice (approx. 50 ml). Peel ginger, grate finely. Wash apples thoroughly, quarter them, cut out the core. Dice apples finely. Wash the coriander, shake dry and pluck the leaves from the stalks

3. 3

   Apple cubes, ginger, sugar, 5 tbsp. olive oil, coriander, except for a few leaves for garnishing, put lemon peel and lemon juice into a high mixing bowl, puree finely. Season to taste with salt and pepper. Mix pasta and radishes, add a good half of the pesto

4. 4

   Cut the fat edge of the meat at a distance of approx. 1.5 cm. Heat 2 tablespoons of oil in a frying pan. Fry the meat on both sides. Season with salt and ground pepper. Place on a baking tray and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 7-8 minutes. Remove from the oven and let rest for 2-3 minutes

5. 5

   In the meantime, clean and wash the rocket and mix it into the noodles. Cut the meat open. Arrange salad on plates. Spread meat and remaining pesto on top

6. 6

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
600 kcal

CARBS
60 g

FATS
22 g

PROTEINS
38 g