Rump rubbed garlic and chilli rub and so much more!
40g Red Onion; Grilled Wedges
30g Balsamic Cherry Tomatoes
30g Beetroot; Boiled & Sliced in Wedges
20g Lettuce Leaves
5g Micro Herbs
20g Cabbage; Shaved
Extra Virgin Olive Oil
50g Feta Cubes
10g Seasoned Flour
20g Egg Mix
20g Bread Crumbs
- + Coat the rump in the rub and grill as per the customer.
- + Once grilled to the desired doneness allow to rest slightly and cut into thin slices.
- + Coat the feta in the flour, egg and bread crumbs and deep fry until golden.
- + Excluding the feta, toss the rest of the ingredients together, dress and season well.
- + Place the salad in the centre of the bowl; creating height.
- + Position the crispy feta around the salad