Double Herbed Beef & Roast Veggie Toss

Name: Double Herbed Beef & Roast Veggie Toss with Yoghurt & Chargrilled Capsicum Relish
Total time: 30 min
Yield: 2
Ingredients: 1 olive oil; balsamic vinegar; honey; 1 White Turnip; 1 Red Onion; 2 Beef Strips; 1 Garlic & Herb Seasoning; 1 baby leaves; 1 Chargrilled Capsicum Relish; 1 Greek-Style Yoghurt; 1 Kumara; 1 Courgette

with Yoghurt & Chargrilled Capsicum Relish

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Juicy herbed beef, golden roasted veggies, and a zesty salsa verde—what more could you possibly need? Every bite is a perfect balance of hearty, fresh, and vibrant, making it an easy go-to for a wholesome, satisfying meal.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

Allergens:

Schwefeldioxide und Sulfite

•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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

White Turnip

Red Onion

Beef Strips

Garlic & Herb Seasoning

baby leaves

Chargrilled Capsicum Relish

Greek-Style Yoghurt

Kumara

Courgette

Not included in your delivery

olive oil

balsamic vinegar

honey

Nutrition Values

Energy (kJ)2544 kJ

Calories608 kcal

Fat24.1 g

of which saturates7.7 g

Carbohydrate31.5 g

of which sugars18.7 g

Dietary Fibre6.1 g

Protein65 g

Sodium815 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Peel kumara. • Cut kumara and white turnip into bite-sized chunks. Slice courgette into half-moons. Cut onion into wedges. • Place veggies on a lined oven tray, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, combine beef strips, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a large bowl. • When veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strip in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove from heat, then add the honey and balsamic vinegar. Toss to coat.

• When the veggies are done, add baby leaves to the oven tray and toss to combine. Season to taste.

• Divide roast veggie toss between bowls. • Top with herbed beef and a dollop of chargrilled capsicum relish. • Serve with a dollop of Greek-style yoghurt. Enjoy!