Spiced 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
Savoury Seasoning
1
Red Onion
1
Kumara
300 g
Beef Rump
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Baby Spinach Leaves
1 packet
Potato
1
Carrot
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Peel kūmara.
• Cut kūmara and potato into bite-sized chunks.
• Slice carrot into thin half-moons.
• Cut onion (see ingredients) 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.
TIP: If your tray is crowded, divide the veggies between two trays!
• Meanwhile, in a large bowl, combine beef rump, savoury seasoning, a pinch of salt and pepper and a drizzle of olive oil.
• When veggies have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef rumpin batches, tossing, until browned and cooked through, 4-5 minutes.
• Remove from heat, then add the honey and balsamic vinegar. Toss to coat.
• When the veggies are done, add baby leaves to the tray and toss to combine. Season to taste.
• Divide roast veggie medley between plates.
• Top with spiced beef rump.
• Serve with a dollop of chargrilled capsicum relish. Enjoy!
