Herby Beef Rump & Rainbow Veggie Toss
with Garlicky Chargrilled Capsicum Dip
- Sulphites
- Almond
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.*
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!
