Herby Beef Rump & Rainbow Veggie Toss
with Garlicky Chargrilled Capsicum Dip
Daring and deeply delicious, it’s a roast veggie toss with all your favourite root veggies like beetroot and turnip, getting dressed up with a drizzle of a vibrant garlicky charred capsicum sauce. The chicken is herby and fragrant, ready to steal your heart.
This recipe is under 650kcal per serving.
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
300 g
Beef Rump
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
(Contains: Almond; )
1
White Turnip
1
Beetroot
1 packet
Peeled Pumpkin Pieces
1 packet
Parsley
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut white turnip into bite-sized chunks. • Cut beetroot into small chunks. • Slice onion into wedges.
• Place veggies and peeled and diced pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 5 minutes remaining, add flaked almonds to the tray and allow to toast. TIP: If your oven tray is crowded, divide between two trays.
• In a medium bowl, combine beef rump, garlic & herb seasoning and a drizzle of olive oil.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking • Remove pan from heat, then add the honey, turning beef rump to coat.
• When the veggies are done, remove tray from oven, then add baby leaves and a drizzle of vinegar and toss to combine. Season to taste. • In a small bowl, combine chargrilled capsicum relish and garlic dip.
• Slice beef rump. • Divide rainbow veggie toss between bowls. • Top with herby beef and garlicky chargrilled capsicum sauce. Tear over parsley to serve. Enjoy!
