Honey-Glazed Beef Rump & Roast Root Veggie Salad

Name: Honey-Glazed Beef Rump & Roast Root Veggie Salad with Zesty Aioli & Pepitas
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Garlic; 300 g Beef Rump; 1 packet Pepitas; 1 packet Green beans; 1 sachet Classic Roast Seasoning; 2 packet Potato; 1 Carrot; packet Garlic Aioli; 1 Lemon; 1 Beetroot

with Zesty Aioli & Pepitas

Get up to $175 off

Allergens:

Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

300 g

Beef Rump

1 packet

Pepitas

(May be present: Milk, Sesame, Soy, Tree nuts, Gluten. )

1 packet

Green beans

1 sachet

Classic Roast Seasoning

2 packet

Potato

Carrot

packet

Garlic Aioli

(Contains: Eggs, Soy; )

Lemon

Beetroot

Nutrition Values

Calories412 kcal

Energy (kJ)1730 kJ

Fat14.3 g

of which saturates5.2 g

Carbohydrate25.4 g

of which sugars15 g

Dietary Fibre9.1 g

Protein40.7 g

Cholesterol55 mg

Sodium509 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into small chunks. Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • When the veggies have 5 minutes cook time remaining, remove the tray from the oven, sprinkle over pumpkin seeds and roast until toasted.

• While the veggies are roasting, zest lemon to get a pinch, then slice into wedges. Finely chop garlic. De-stem and roughly chop silverbeet. • In a small bowl, combine garlic aioli and lemon zest. Season with salt and pepper. Set aside.

Custom Recipe: If you swapped pork to beef rump, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Flavour the beef as above.

Custom Recipe: Heat the pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Continue with step.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook silverbeet until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • When the veggies have roasted, transfer garlicky silverbeet to the tray, squeeze over some lemon juice and gently toss to combine. Season to taste.

• Slice the honey-glazed pork. • Divide roast root veggie salad between bowls. • Top with pork and spoon over any resting juices. • Dollop over zesty aioli and serve with any remaining lemon wedges. Enjoy!