Seared Beef Rump, Halloumi & Green Bean Salad

Name: Seared Beef Rump, Halloumi & Green Bean Salad with Parmesan & Dijon Mustard
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: 1 packet Green beans; 300 g Beef Rump; 1 packet Halloumi; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 packet Honey-Mustard Sauce; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 1 drizzle balsamic vinegar

with Parmesan & Dijon Mustard

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Juicy seared beef rump takes centre stage in this fresh and zesty dish! Paired with a crisp green bean salad, punchy Dijon mustard, and a sprinkle of Parmesan, it’s a perfect balance of bold flavours and bright, cheesy goodness.

Allergens:

Milk

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

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Green beans

300 g

Beef Rump

1 packet

Halloumi

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

1 packet

Honey-Mustard Sauce

(Contains: Milk; May be present: Soy. )

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Calories673 kcal

Energy (kJ)2820 kJ

Fat42.1 g

of which saturates24.7 g

Carbohydrate11.4 g

of which sugars9.7 g

Dietary Fibre2.9 g

Protein61 g

Cholesterol55 mg

Sodium1190 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Trim green beans. Thinly slice courgette into sticks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and courgette, until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly. • In a medium bowl, place halloumi and cover with water to soak.

• Season beef rump with salt and pepper. • Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While the beef is resting, to the bowl with green beans, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • Return the frying pan to medium-high heat with a drizzle of olive oil over. • Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a plate.

• Thinly slice steak. • Divide seared beef rump, halloumi and balsamic green bean salad between plates. • Garnish salad with Parmesan. Serve steak with Dijon mustard. Enjoy!