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
1
Kumara
300 g
Beef Rump
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
baby leaves
1 packet
Halloumi
(Contains: Milk; )
1
Beetroot
• Preheat the oven to 220°C/200°C fan-forced. Cut beetroot into 1cm chunks. Cut kūmara into bite-sized chunks. • Place the veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, finely chop garlic. Roughly chop cucumber. • Cut halloumi into 1cm-thick slices.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt. Stir to combine and season to taste. Set aside.
• Season beef 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. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate.
While the steak is resting, add baby spinach leaves, cucumber and a drizzle of white wine vinegar to the tray of roasted veggies. Toss to combine and season to taste.
Slice the steak. Divide the steak, halloumi and roasted kūmara toss between plates. Spoon any resting juices over the steak. Drizzle over garlic yoghurt dressing to serve. Enjoy!