[Feast] NZ Mediterranean Beef Bistro & Ratatouille-Style Veggies
with Roast Potatoes, Balsamic Rocket Salad & Black Garlic Mayo
- Tree nuts
- Sulphites
- Milk
- May contain traces of allergens
- Gluten
- Milk
- Tree nuts
- Sesame
- Soy
- Fish
- Eggs
Ingredients
1 packet
Walnuts
(Contains: Tree nuts; May be present: Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Milk, Sesame, Soy, Fish, Eggs)
1 packet
Baby Potatoes
1 sachet
Chilli Flakes
Slow-Cooked Beef Bistro
1 packet
Rocket leaves
1 packet
Black Garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
1
Courgette
packet
Snacking Tomatoes
Cherry Tomatoes
Nutrition Values
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Add slow-cooked beef bistro, plus any liquid from the packaging, to a baking dish and cover tightly with foil. Roast beef for 20 minutes. Remove foil, then turn beef and roast, uncovered, until browned and heated through, a further 20 minutes.
Meanwhile, halve cherry tomatoes and baby potatoes. Slice courgette into half-moons. Pick and finely chop rosemary leaves. Finely chop garlic. Peel black garlic. In a small bowl, mash black garlic with a fork until smooth, then stir in the mayonnaise. Set aside. Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a large bowl and set aside.
Place potatoes and rosemary on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
When potatoes have 5 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook courgette and cherry tomatoes until tender, 4-5 minutes. Add garlic, a pinch of chilli flakes (if using) and butter, and cook until fragrant, 1 minute. Season and transfer to a serving bowl.
To the bowl with walnuts, add rocket, a drizzle of balsamic glaze, a drizzle of olive oil and a pinch of salt.
Slice beef and top with any remaining tray juices. Sprinkle Parmesan cheese over zucchini and cherry tomatoes. Bring everything to the table to serve. Help yourself to Mediterranean beef bistro, ratatouille-style veggies, roast potatoes, balsamic rocket salad and black garlic mayo. Enjoy!
