Garlic-Herb Beef Rump & Creamy Pesto Salad

Name: Garlic-Herb Beef Rump & Creamy Pesto Salad with Parmesan & Toasted Almonds
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Mixed Salad Leaves; 1 Tomato; 1 Cucumber; 1 packet Flaked Almonds; 1 packet Grated Parmesan Cheese; 1 packet Creamy Pesto Dressing; 300 g Beef Rump

with Parmesan & Toasted Almonds

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Quickly-cooked herby beef rump meld together wonderfully with creamy pesto dressing in this Mediterranean-style salad. Make it a meal with Parmesan 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:

Calorie Smart

•Under 40g carbs

•High Protein

Allergens:

Almond

•Milk

•Soy

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Mixed Salad Leaves

Tomato

Cucumber

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

300 g

Beef Rump

Nutrition Values

Energy (kJ)1710 kJ

Calories410 kcal

Fat22.9 g

of which saturates7.3 g

Carbohydrate8.9 g

of which sugars4.7 g

Dietary Fibre2.8 g

Protein40 g

Cholesterol55 mg

Sodium836 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

Cooking Steps

PDF

• 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.

• 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 4-5 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• 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 with salt and pepper.

• Slice beef rump into strips.• Divide creamy pesto salad between plates and top with garlic-herb beef.
• Sprinkle over grated Parmesan cheese and garnish with toasted almonds to serve. Enjoy!