Spiced Beef Strips & Roast Veggie Toss

Name: Spiced Beef Strips & Roast Veggie Toss with Lemon Yoghurt Hummus
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 250 g Beef Strips; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Tahini; 1 packet Potato; 1 Carrot; 1 Cauliflower; 1 Lemon; 1 sachet Middle Eastern Seasoning

with Lemon Yoghurt Hummus

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Tags:

High Protein

Allergens:

Milk

•Sesame

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

250 g

Beef Strips

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 packet

Tahini

(Contains: Sesame; )

1 packet

Potato

Carrot

Cauliflower

Lemon

1 sachet

Middle Eastern Seasoning

Nutrition Values

Calories357 kcal

Energy (kJ)1490 kJ

Fat13.4 g

of which saturates4.8 g

Carbohydrate19.9 g

of which sugars9.4 g

Dietary Fibre6.2 g

Protein36.1 g

Cholesterol49.2 mg

Sodium627 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 240ºC/220ºC fan-forced. Cut cauliflower into small florets. Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray, drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine tahini, Greek-style yoghurt and lemon zest. Season with salt and pepper and set aside.

Custom Recipe: If you've swapped your diced chicken for beef strips, prep beef in the same way as above.

Custom Recipe: If you've swapped to beef strips, heat the pan in the same way as above. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Return all beef to the pan, then glaze with the honey.

• When the veggies are done, add baby spinach leaves and a generous squeeze of lemon juice to the tray. Toss to combine and season with salt.

• Divide roast veggie medley between plates. • Top with Middle Eastern chicken and lemon tahini yoghurt. • Serve with any remaining lemon wedges. Enjoy!