A healthy family meal, packed with flavour.


  • 2 red capsicums

  • 2 medium red onions

  • 2 medium zucchini

  • 60g Kalamata olives (optional)

  • 1 fresh red chilli

  • 1 bunch of fresh basil

  • 600g wholegrain rice

  • 1 x Created with Jamie Sweet Pepper Butterflied Beef Rump

  • 2 lemons

  • Extra virgin olive oil

  • Sea salt and freshly ground

  • Black pepper

  • 100g rocket


  • 1.

    Preheat a griddle pan or barbecue to a high heat. Halve and deseed the capsicums, then cut each half into 4 pieces. Peel the red onions and cut each into 8 wedges. Trim the zucchini and finely slice lengthways or speed-peel into ribbons. Destone the olives (if using), deseed and finely slice the chilli and pick the basil leaves, discarding the stalks.

  • 2.

    Grill all the veg on the hot griddle or barbecue – cook the onion wedges for 2 to 3 minutes on each side, or until dark and bar-marked, repeat with the capsicum wedges, and grill the zucchini for 1 to 2 minutes on each side. Work in batches, keeping the grilled veg warm until needed.

  • 3.

    Cook the rice, and your Created with Jamie Sweet Pepper Butterflied Beef Rump, according to pack instructions. Next, add the juice from 1 lemon, 5 tablespoons of extra virgin olive oil and a pinch of sea salt and pepper to a clean jam jar. Pop the lid on and shake well – have a taste and tweak the seasoning, if needed.

  • 4.

    Add the grilled veg to a large bowl along with the basil, rocket, chilli and olives (if using). Pour over the dressing and toss well. Slice up the beef and serve with the rice, a portion of the grilled veg salad and lemon.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 393kj
  • Fat Total 6g
  • Saturated Fat 1g
  • Protein 15g
  • Carbohydrate 67g
  • Sugar 4g
  • Sodium 591mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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