Beef Rump & Roast Veggie Salad
with Indian Coconut Sauce
It's roast beef , but not as you know it! We're using our mild yet flavourful North Indian spice blend to lift succulent beef rump to new heights. With a generous helping of roasted veggies, It's all you need to create a meal fit for royalty!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Garlic
1 sachet
Mild North Indian Spice Blend
1 packet
Baby Leaves
1
Carrot
1
Parsnip
1
Beetroot
300 g
Beef Rump
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, cut beetroot into 1cm chunks.
• Cut the carrot rounds.
• Cut the parsnip into bite-sized chunks.
• Place the veggies on a second lined oven tray.
• Drizzle with olive oil and season. Toss to coat. Roast until tender, 25-30 minutes.
• Roast the lamb for 15-20 minutes for medium or until cooked to your liking.
• Remove from the oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While the veggies are roasting, finely chop the garlic. Return the frying pan to a medium-high heat with a drizzle of olive oil.
• Cook the mild North Indian spice blend (see ingredients) and garlic, stirring, until fragrant, 1 minute.
• Stir through the light coconut milk (see ingredients) and simmer until thickened, 1-2 minutes. Season to taste. Set aside to cool.
• Add the baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies. Toss to combine and season to taste.
• Slice the beef rump.
• Divide the roast veggie salad between plates.
• Top with the beef, plus any resting juices.
• Spoon over the Indian coconut sauce. Enjoy!
