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Garlic-Herb Beef Rump & Roasted Potatoes
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Garlic-Herb Beef Rump & Roasted Potatoes

Garlic-Herb Beef Rump & Roasted Potatoes

with Lemony Veggies & Parsley Yoghurt

It’s the queen-bee of fish tonight - blushing pink salmon. This one has been generously spiced with our garlic and herb seasoning before being seared to tender perfection. To accompany, we have roasty potatoes, lemony veg and a fresh and tangy sauce. No one could resist this much tastiness.

Tags:
Air Fryer Friendly
Dietitian Approved
Calorie Smart
Under 40g carbs
Allergens:
Milk

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

Total30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

300 g

Beef Rump

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Parsley

1

Broccoli

2 packet

Potato

1

Carrot

1

Lemon

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Nutrition Values

Calories367 kcal
Energy (kJ)1530 kJ
Fat9.5 g
of which saturates4.9 g
Carbohydrate21.2 g
of which sugars9 g
Dietary Fibre8.7 g
Protein43.3 g
Cholesterol55 mg
Sodium452 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
Baking Paper

Cooking Steps

Cook the potato
1

• Set your air fryer to 200°C. • Cut potato into bite-sized chunks. • Place potato into the air fryer basket and drizzle generously with olive oil and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place potato on a lined oven tray. Drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes.

Get prepped
2

• While potato is cooking, cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice carrot into sticks. Finely chop parsley. Zest lemon to get a pinch and cut into wedges. • In a medium bowl, combine beef, garlic and herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

Make the sauce
3

• In a small bowl, combine parsley, Greek-style yoghurt and lemon zest. • Season to taste and set aside.

Cook the veggies
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot until tender, 6-7 minutes. • Remove pan from heat and add a squeeze of lemon juice. Season to taste. • Transfer to a plate and cover to keep warm.

Cook the salmon
5

• Return frying pan to medium-high heat with a drizzle of olive oil. • 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.

Finish & serve
6

• Slice beef. • Divide garlic-herb beef, potatoes and lemony veggies between plates. • Serve with parsley yoghurt and any remaining lemon wedges. Enjoy!