Garlic-Herb Beef Rump & Roasted Potatoes

Name: Garlic-Herb Beef Rump & Roasted Potatoes with Lemony Veggies & Parsley Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 300 g Beef Rump; 1 packet Greek-Style Yoghurt; 1 packet Parsley; 1 Broccoli; 2 packet Potato; 1 Carrot; 1 Lemon

with Lemony Veggies & Parsley Yoghurt

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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

•Mediterranean

•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

1 packet

Parsley

Broccoli

2 packet

Potato

Carrot

Lemon

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

• 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.

• 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.

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

• 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.

• 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.

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