Herbed Beef Rump & Roast Veggie Toss

Name: Herbed Beef Rump & Roast Veggie Toss with Yoghurt & Chargrilled Capsicum Relish
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 1 Kumara; 300 g Beef Rump; 1 packet Chargrilled Capsicum Relish; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 White Turnip; 1 Courgette; 1 tsp honey; 1 drizzle olive oil; 1 tsp balsamic vinegar

with Yoghurt & Chargrilled Capsicum Relish

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Juicy herbed beef, golden roasted veggies, and a zesty salsa verde—what more could you possibly need? Every bite is a perfect balance of hearty, fresh, and vibrant, making it an easy go-to for a wholesome, satisfying meal.

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

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

•Mediterranean

Allergens:

Sulphites

•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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Red Onion

Kumara

300 g

Beef Rump

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

White Turnip

Courgette

Not included in your delivery

1 tsp

honey

1 drizzle

olive oil

1 tsp

balsamic vinegar

Nutrition Values

Calories433 kcal

Energy (kJ)1810 kJ

Fat15.5 g

of which saturates5.8 g

Carbohydrate34.1 g

of which sugars20.2 g

Dietary Fibre6 g

Protein39.1 g

Cholesterol55 mg

Sodium723 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

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Peel kumara.
• Cut kumara and white turnip into bite-sized chunks. Slice courgette into half-moons. Cut onion into wedges.
• Place veggies on a lined oven tray, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, combine beef rump, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a large bowl.
• When veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking.
• Remove from heat, then add the honey and balsamic vinegar. Toss to coat, then transfer to a plate and set aside to rest.

• When the veggies are done, add baby leaves to the oven tray and toss to combine. Season to taste.

• Slice beef.
• Divide roast veggie toss between bowls.
• Top with herbed beef and a dollop of chargrilled capsicum relish.
• Serve with a dollop of Greek-style yoghurt. Enjoy!