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Great value dinner: Sweet potato and rump salad – R18

A warm and filling salad that is pocket friendly too.

by: Caro de Waal | 08 Sep 2010
rare steak

Try this lovely warm salad that is surprisingly nice to your budget.

Sweet potato and rump salad – R18

Serves 4

1 packet of salad leaves
1 punnet baby Italian tomatoes
300g lazy aged rump steak
8 sweet potatoes
2 garlic cloves, peeled and sliced thinly
1 T honey
1T olive oil
1 t balsamic vinegar

Preheat the oven to 220 ºC.
Parboil the sweet potatoes until almost done. Make sure not to overcook or you won't be able to cut them.
Drain and cut into wedges. Place on a baking tray and place in the oven for 15 mins until browned and crisp.
Season the steak and sear in a pan in canola/vegetable oil to medium rare. Set aside.
In the same pan, add a little more oil and toss the tomatoes and garlic for a few minutes.
Slice the steak against the grain into thin strips.
To make the salad:
Arrange the leaves onto 4 plates. Add the sweet potato wedges, the steak and the tomatoes.
For the dressing:
Combine the honey, oil and balsamic and drizzle over the salad.

Preparation time: 5 mins
Cooking time: 40 mins

Tasty additions and alternatives!

1.       Add avocado and feta for even more deliciousness.

2.       Leave out the steak and add big black mushrooms for a lovely vegetarian version.


- Caro de Waal

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