Summer Solstice Sharing Platter | Chimichurri Rump Steak
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Summer Solstice Sharing Platter | Chimichurri Rump Steak

Summer Solstice Sharing Platter | Chimichurri Rump Steak

Sharing Dish | Harissa Chicken & Zesty Yoghurt, Chorizo Salad, Greek Style Salad, Sourdough

The sun is shining! Gather together with friends and family to celebrate the longest day of the year with this extra special Summer Solstice Sharing Platter. Serve up tender 21 day aged rump steak drizzled with chimichurri, harissa spiced chicken on zesty yoghurt, Greek style salad, chorizo salad and sourdough baguette to load with all those delicious flavours.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time30 minutes


serving amount

2 unit(s)

21 Day Aged British Rump Steaks

50 grams

Harissa Paste

(Contains Sulphites)

4 unit(s)

British Chicken Thighs

60 grams

Diced Chorizo

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Cucumber

2 unit(s)

Spring Onion

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 unit(s)


75 grams

Greek Style Natural Yoghurt

(Contains Milk)

40 grams

Pea Shoots

120 grams


45 grams

Zhoug Style Paste

Not included in your delivery

6 tbsp

Olive Oil

1 tbsp



Nutritional information

Energy (kJ)5855 kJ
Energy (kcal)1399 kcal
Fat95.2 g
of which saturates25.1 g
Carbohydrate43.5 g
of which sugars22 g
Protein96.8 g
Salt4.35 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Roast the Harissa Chicken

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature

b) In a medium bowl, combine the harissa paste, 2 tbsp olive oil and the honey (see pantry for amount).

c) Add the chicken thighs to the bowl and toss to coat in the harissa dressing

d) Pop onto a baking tray and place onto the top shelf of your oven until cooked and lightly charred, 16-18. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Hello Chorizo

a) Meanwhile, heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins, then remove from the pan and set aside to cool.

b) Remove the bread from the packaging and cut widthways into thick slices. Pop onto a baking tray and drizzle with olive oil. Season with salt and pepper, then bake on the middle shelf of your oven until toasted and golden, 8-10 mins.

Make the Greek Style Salad

a) While the bread bakes, quarter the baby plum tomatoes. Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways. Trim and thinly slice the spring onions.

b) In a medium bowl, combine the red wine vinegar and 2 tbsp olive oil. Season with salt and pepper, then toss through the tomatoes, cucumber and spring onions.

c) Crumble in the Greek style cheese, toss to coat, then pop into a serving dish and set aside.

Let's get Zesty

a) Zest and juice the lemon.

b) In a small bowl, combine a pinch of lemon zest with the Greek style yoghurt. Season with pepper and set aside.

c) In a large bowl, combine the lemon juice and 2 tbsp olive oil. Season with salt and pepper, then set aside.
d) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Fry the Steaks

a) Once the pan is hot, lay in the steaks and fry until browned, 1-2 mins on each side. Lower the heat to medium and cook for another 2-3 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins extra on each side if you like it more well done.
b) Once cooked, transfer to a board, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.
c) Once rested, slice the steaks into 1cm thick slices, lay onto a serving platter, then drizzle over the zhoug paste.

Finish and Serve

a) Add the pea shoots, peas and cooked chorizo to the bowl of lemon juice dressing, then toss to combine. Transfer to a serving bowl. Serve alongside
your Greek style salad.
b) Spoon the lemon yoghurt onto a serving plate and spread slightly with the back of the spoon. Place the cooked harissa chicken on top, drizzling
any remaining cooking juices from the tray over the chicken.
c) Serve with the sourdough for scooping everything up.