Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 3teaspoons horseradish cream
- 2 Lebanese cucumbers, halved lengthways
- 1/4 red onion, thinly sliced
- 1tablespoons lemon juice
- 200grams Greek-style yoghurt
- 800grams Simply BBQ South American style beef rump
- 2 free range eggs, hard boiled and halved
- 2tablespoons dill sprigs
- 500grams cooked whole beetroot, cut into wedges
Method
Step 1 of 4
Heat a barbecue grill on high heat. Cook beef for 20 minutes, turning halfway, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside to rest.
Step 2 of 4
Meanwhile, remove cucumber seeds using a teaspoon. Slice into 1cm-thick pieces.
Step 3 of 4
Combine yoghurt, lemon juice, horseradish and half the dill in a bowl.
Step 4 of 4
Slice beef and combine with beetroot, cucumber and onion in a large bowl. Divide between 4 serving bowls, top with yoghurt dressing, half an egg and remaining dill. Season and serve.
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