Rosemary Beef, Halloumi & Roast Veg Salad

Name: Rosemary Beef, Halloumi & Roast Veg Salad with Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: New Zealand
Ingredients: 300 g Beef Rump; 1 packet Rosemary; 1 packet Greek-Style Yoghurt; 1 packet Baby Leaves; 1 Red Onion; 1 White Turnip; 2 Garlic; 1 Courgette; 1 sachet Kiwi Spice Blend; 1 Beetroot; 1 packet Halloumi

with Garlic Yoghurt

Get up to $175 off

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.

Tags:

Calorie Smart

•Under 40g carbs

•High Protein

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

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Beef Rump

1 packet

Rosemary

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Baby Leaves

Red Onion

White Turnip

Garlic

Courgette

1 sachet

Kiwi Spice Blend

Beetroot

1 packet

Halloumi

(Contains: Milk; )

Nutrition Values

Calories699 kcal

Energy (kJ)2920 kJ

Fat35.9 g

of which saturates22.8 g

Carbohydrate29.3 g

of which sugars22.6 g

Dietary Fibre9.6 g

Protein63 g

Cholesterol55 mg

Sodium1480 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 Paper

Cooking Steps

• Pick and finely chop rosemary. In a small bowl, combine rosemary, a generous drizzle of olive oil and a good pinch of salt and pepper. Use the back of a spoon to spread rosemary oil over beef.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• While the lamb is cooking, 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 second lined oven tray. Season and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

Make the garlic yoghurt & cook the halloumi

• Cut halloumi into 1cm slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a plate.

• While the halloumi is cooking, finely chop garlic. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer to a second small bowl, then add Greek-style yoghurt to garlic oil 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, halloumi and herby beef between plates. • Spoon over garlic yoghurt to serve. Enjoy!