Name: [GFYF] Seared Beef Rump, Halloumi & Green Bean Salad with Parmesan & Dijon Mustard
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Green beans; 300 g Beef Rump; 1 packet Halloumi; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 packet Dijon Mustard; 1 packet Mixed Salad Leaves

HelloFresh

Recipes

[GFYF] Seared Beef Rump, Halloumi & Green Bean Salad

with Parmesan & Dijon Mustard

Get up to $175 off

Tags:

Under 30g carbs

Allergens:

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

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Green beans

300 g

Beef Rump

1 packet

Halloumi

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

1 packet

Dijon Mustard

1 packet

Mixed Salad Leaves

Nutrition Values

Calories608 kcal

Energy (kJ)2550 kJ

Fat37.8 g

of which saturates24 g

Carbohydrate5.4 g

of which sugars4.5 g

Dietary Fibre2.9 g

Protein60.9 g

Cholesterol55 mg

Sodium1190 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.

Cooking Steps

• Trim green beans. Thinly slice courgette into sticks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and courgette, until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly. • In a medium bowl, place haloumi and cover with water to soak.

• Season beef rump with salt and pepper. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While the beef is resting, to the bowl with green beans, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Return the frying pan to medium-high heat with a drizzle of olive oil over • Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to a plate.

• Thinly slice steak. • Divide seared beef rump, haloumi and balsamic green bean salad between plates. • Garnish salad with Parmesan. Serve steak with Dijon mustard. Enjoy!