Rosemary Beef & Roast Veg Salad
with Garlic Yoghurt
No need to be shy, we both know you want to dig in as soon as this meal hits the table. Those tender beef rump slices are oh-so alluring and the call of a bright roast veggie salad is hard to pass up. We say, don’t resist – follow your nose and take a bite! You won’t believe that you made this in no time at all.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Beef Rump
1 packet
Rosemary
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Leaves
1
Red Onion
1
White Turnip
2
Garlic
1
Courgette
1 sachet
Kiwi Spice Blend
1
Beetroot
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 220°C/200°C fan-forced.
• Cut beetroot and onion (see ingredients) into bite-sized chunks. Peel white turnip, then cut into small chunks. Slice courgette into rounds.
• Place veggies on a lined oven tray. Sprinkle with Kiwi spice blend, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, pick and finely chop rosemary (see ingredients).
• In a large bowl, combine rosemary, a drizzle of olive oil and a good pinch of salt and pepper. Add beefrump and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• While the beef is resting, finely chop garlic.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute.
• Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Add baby leaves and a drizzle of vinegar to the tray with roasted veggies. Gently toss to combine.
• Slice beef.
• Divide roast veg salad and rosemary beef between plates.
• Spoon over garlic yoghurt to serve. Enjoy!
