Herby Beef Rump & Crispy Wedges
with Rainbow Veg, Apple & Herby Mayo
- Eggs
- Soy
- Wheat
- Gluten
Turn mealtime into a colourful adventure! Kids can dive into a plate piled up with beef rump and enjoy an array of fruit and veggie sticks and crispy potato wedges. It’s fun, hands-on and packed with veggie power!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
300 g
Beef Rump
3
Potato
1
apple
1 sachet
Crispy Seasoning
(Contains: Wheat, Gluten)
1 packet
Green beans
1
Carrot
Not included in your delivery
1 drizzle
olive oil
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges.
• Place wedges on lined oven tray. Drizzle with
olive oil, sprinkle with crispy seasoning
(see ingredients), season with salt and toss
to coat.
Little cooks: Help with sprinkling over the
seasoning and tossing the wedges.
- Bake wedges until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
- Trim green beans.
- Thinly slice carrot into sticks. Thinly slice apple into wedges.
Little cooks: Help wash the veggies!
- Slice beef.
- Divide beef, wedges and rainbow veggies between plates.
- Serve with dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch by drizzling over the mayo!
