Herbed Beef Rump & Roast Veggie Medley
with Chargrilled Capsicum Relish
Smell the sweet scent of bliss when you sit down to eat this bowl of nutritious goodness. The veggies, roasted to sweet perfection create a bed for the tender beef rump to rest on. A delicious capsicum relish will have you feeling like you’re on a sunny holiday!
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
Baby Leaves
1 packet
Potato
1
Carrot
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 for 4-5 minutes each side for medium-rare, or until cooked to your liking. • Remove from heat, then add the honey and balsamic vinegar. Toss to coat, then transfer to a plate 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!
