Double Rosemary Beef & Roast Veg Salad
with Garlic Yoghurt- Milk
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.*
Ingredients
2
Garlic
1 packet
Rosemary
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Leaves
1
Red Onion
1
White Turnip
600 g
Beef Rump
1
Courgette
1 sachet
Kiwi Spice Blend
1
Beetroot
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 rosemary beef. • Divide roast veggie salad and rosemary beef between plates. • Spoon over garlic yoghurt to serve. Enjoy!
