Garlic-Herb Beef Rump & Creamy Pesto Salad
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Garlic-Herb Beef Rump & Creamy Pesto Salad

Garlic-Herb Beef Rump & Creamy Pesto Salad

with Feta & Toasted Almonds

Quickly-cooked beef rump meld together wonderfully with creamy pesto dressing in this Mediterranean-style salad. Make it a meal with crumbly feta cheese, and now you’ve got yourself a fusion of textures and flavours you simply can’t miss out on!

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

Tags:
Over 30g protein
•Calorie Smart
•Under 40g carbs
Allergens:
Almond
•Soy
•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

Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Tomato

1

Cucumber

1 packet

Beef Rump

1 sachet

Garlic & Herb Seasoning

1 packet

Flaked Almonds

(Contains Almond; )

1 packet

Mixed Salad Leaves

1 packet

Creamy Pesto Dressing

(Contains Soy; )

½ packet

Cow's Milk Feta

(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2310 kJ
Calories552 kcal
Fat36.3 g
of which saturates12 g
Carbohydrate10 g
of which sugars5.5 g
Dietary Fibre3 g
Protein45 g
Sodium1216 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 Frying Pan

Cooking Steps

1
1

• Roughly chop tomato and cucumber. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Season with salt and pepper. Add beef rump and toss to coat.

2
2

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

3
3

• In a large bowl, combine tomato, cucumber, mixed salad leaves, creamy pesto dressing and a drizzle of white wine vinegar and olive oil. Season to taste.

4
4

• Slice beef rump into strips. • Divide creamy pesto salad between bowls and top with garlic-herb beef. • Crumble over feta (see ingredients) and garnish with toasted almonds to serve. Enjoy!