South American Venison & Roasted Potato Chunks

Name: South American Venison & Roasted Potato Chunks with Garden Salad & Mayonnaise
Total time: 30 min
Yield: 2
Cuisine: South American
Ingredients: 1 Tomato; 1 packet Mayonnaise; 1 sachet South American Seasoning; 240 g Venison Steak; 1 Cucumber; 1 packet Mixed Salad Leaves; 2 packet Potato; 1 drizzle white wine vinegar; 1 drizzle olive oil

with Garden Salad & Mayonnaise

Get up to $175 off

Travel to the shores of South America with a spice blend that is swimming with flavour on a tender slice of venison steak. Sit back and enjoy the sunny roast potatoes and the creamy mayo, so let yourself dive straight into this dinner, it’s bound to make a splash!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

1 sachet

South American Seasoning

240 g

Venison Steak

Cucumber

1 packet

Mixed Salad Leaves

2 packet

Potato

Not included in your delivery

1 drizzle

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Calories216 kcal

Energy (kJ)902 kJ

Fat3.7 g

of which saturates0.8 g

Carbohydrate15.6 g

of which sugars5.2 g

Dietary Fibre3.9 g

Protein52.1 g

Sodium766 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

•Baking Paper

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, combine venison steak, South American seasoning, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. • When potatoes have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, add venison and cook for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest and cover to keep warm.

• Meanwhile, roughly chop tomato. Thinly slice cucumber. • In a second medium bowl, combine a drizzle of vinegar and olive oil. Season, then add mixed salad leaves, tomato and cucumber and toss to coat.