Chilli Butter Beef Rump & Garden Salad

Name: Chilli Butter Beef Rump & Garden Salad with Tomato, Herby Mayonnaise & Flaked Almonds
Total time: 20 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 cucumber; 1 tomato; 1 radish; 2 clove garlic; 1 packet Beef Rump; 1 packet flaked almonds; pinch chilli flakes; 15 g butter; 1 packet spinach & rocket mix; 1 packet Balsamic Glaze; 1 packet Dill & Parsley Mayonnaise

with Tomato, Herby Mayonnaise & Flaked Almonds

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Golden, crispy beef rump meets a spicy kick in this hearty vegetarian salad! Paired with crisp veg, crunchy almonds, and a luscious drizzle of herby mayo, it’s a fresh, fiery, and oh-so-satisfying dish. Get ready for a salad that steals the spotlight!

Tags:

Over 30g protein

Allergens:

Almond

•Milk

•Sulphites

•Eggs

•Soy

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

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

cucumber

tomato

radish

2 clove

garlic

1 packet

Beef Rump

1 packet

flaked almonds

(Contains: Almond; )

pinch

chilli flakes

1 packet

spinach & rocket mix

1 packet

Balsamic Glaze

(Contains: Sulphites; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy. )

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)2506 kJ

Calories598 kcal

Fat43.4 g

of which saturates12.1 g

Carbohydrate12.6 g

of which sugars10.3 g

Dietary Fibre3.5 g

Protein38.2 g

Sodium278 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Slice cucumber into half-moons. Cut tomato into wedges. Thinly slice radish. Finely chop garlic. • Cut halloumi into 1cm-thick slices.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• Season beef rump with salt and pepper. • Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking. • Reduce heat to medium and add garlic, a pinch of chilli flakes (if using) and the butter. Cook, turning beef to coat, until fragrant, 1-2 minutes. • Transfer to a plate to rest.

• Slice beef. • In a large bowl, combine baby spinach & rocket leaves, cucumber, tomato, radish, balsamic glaze and a drizzle of olive oil. Season to taste. • Divide garden salad between bowls. Top with chilli butter beef. • Drizzle over dill & parsley mayonnaise and garnish with flaked almonds. Enjoy!