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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
2
Garlic
1
Tomato
1 packet
Balsamic Glaze
300 g
Beef Rump
1
Cucumber
1 sachet
Chilli Flakes
1 packet
Flaked Almonds
1 packet
baby spinach & rocket mix
packet
Creamy Pesto Dressing
1 packet
Dill & Parsley Mayonnaise
1
Radish
1 drizzle
olive oil
15 g
butter
• 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!