Garlic-Herb Beef Rump & Freekeh Salad

Name: Garlic-Herb Beef Rump & Freekeh Salad with Roast Veggies, Yoghurt & Caramelised Onions
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet freekeh; 1 white turnip; ½ sachet vegetable stock powder; 1 carrot; 1 beetroot; 1 packet flaked almonds; 1 Brown Onion; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 packet Beef Rump; 1 sachet Garlic & Herb Seasoning; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet Greek-Style Yoghurt

with Roast Veggies, Yoghurt & Caramelised Onions

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Beef and veggies can get a little tiresome, but we bet with this new twist everyone at the table will be wanting a second helping. With flavours of garlic coming from the tender beef rump, a cooling yoghurt dolloped on top of an array of veggies and freekeh, it can be confirmed that beef and veggies are back in the good books!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten

•Wheat

•Almond

•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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains: Gluten, Wheat; )

white turnip

½ sachet

vegetable stock powder

carrot

beetroot

1 packet

flaked almonds

(Contains: Almond; )

Brown Onion

1 packet

Beef Rump

1 sachet

Garlic & Herb Seasoning

1 bag

baby spinach leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2370 kJ

Fat15.7 g

of which saturates7.3 g

Carbohydrate58.4 g

of which sugars22 g

Protein46.9 g

Sodium876 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 Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with water, then add a good pinch of salt. Bring to boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain, rinse and return to pan. Add the vegetable stock powder (see ingredients) and a drizzle of olive oil and stir to combine.

TIP: The freekeh is cooked when it has softened but still retains some bite.

• Meanwhile, cut white turnip, carrot and beetroot into small chunks. • Place veggies on lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, add flaked almonds to the tray to toast. Allow to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a medium bowl, combine beef strips, garlic & herb seasoning, a pinch of pepper and a drizzle of olive oil. • Wipe out the frying pan, then return 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.

TIP: Cooking the meat in batches over a high heat helps it stay tender.