Easy Herby Beef & Roast Veggie Toss

Name: Easy Herby Beef & Roast Veggie Toss with Yoghurt & Chargrilled Capsicum Relish
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 Kumara; 1 carrot; 1 potato; ½ Onion; 1 packet beef strips; 1 sachet Garlic & Herb Seasoning; 1 tsp honey; 1 tsp balsamic vinegar; 1 packet Baby Leaves; 1 packet Chargrilled Capsicum Relish; 1 packet Greek-Style Yoghurt

with Yoghurt & Chargrilled Capsicum Relish

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Feel the sweet scent of bliss when you sit down to eat this bowl of nutritious taste sensation. The fresh veggies, roasted to a warm perfection create a bed for the tender beef strips to rest on. A delicious capsicum relish and yoghurt combo will have you feeling like you’re on a sunny holiday.

This recipe is under 550kcal per serving.

Tags:

Over 30g protein

•Calorie Smart

Allergens:

Sulphites

•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 Time

DifficultyEasy

Ingredients

Serving amount

Kumara

carrot

potato

Onion

1 packet

beef strips

1 sachet

Garlic & Herb Seasoning

1 packet

Baby Leaves

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

honey

1 tsp

balsamic vinegar

Nutrition Values

Energy (kJ)2016 kJ

Fat16 g

of which saturates4.5 g

Carbohydrate50.1 g

of which sugars20.2 g

Dietary Fibre10.2 g

Protein36.6 g

Sodium969 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

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut kumara, carrot and potato into bite-sized chunks. Cut onion (see ingredients) 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, in a large bowl combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add beef strips, toss to combine. • 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 strips 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 herby beef and a dollop of chargrilled capsicum relish. • Serve with a dollop of Greek-style yoghurt. Enjoy!