Herbed Beef Rump & Roast Veggie Toss
with Yoghurt & Chargrilled Capsicum Relish
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
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1
Kumara
300 g
Beef Rump
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
baby leaves
1
White Turnip
1
Courgette
Nutrition Values
Cooking Steps
• 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!
