Sticky Halloumi, Beef Rump & Spiced Potatoes

Name: Sticky Halloumi, Beef Rump & Spiced Potatoes with Garden Salad & Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 2 packet Mixed Salad Leaves; 300 g Beef Rump; 1 packet Apricot Sauce; 1 sachet Brown Mustard Seeds; 1 packet Halloumi; 1 sachet Mumbai Spice Blend; 2 packet Potato; 1 Carrot; 1 packet Garlic Aioli; 1 packet Crushed Peanuts; 1 Tomato; 1 drizzle white wine vinegar; 1 drizzle olive oil

with Garden Salad & Crushed Peanuts

Get up to $175 off

Apricot sauce is a crowd favourite and we want to put it on everything! Halloumi is up next and once again, this sauce has outdone itself. The salty halloumi gets a little sweeter, and with a side of golden, Mumbai-spiced potatoes, what more could you ask for?

Allergens:

Milk

•Eggs

•Soy

•Peanuts

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

Mixed Salad Leaves

300 g

Beef Rump

1 packet

Apricot Sauce

1 sachet

Brown Mustard Seeds

1 packet

Halloumi

(Contains: Milk; )

1 sachet

Mumbai Spice Blend

2 packet

Potato

Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )

Tomato

Not included in your delivery

1 drizzle

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Energy (kJ)3510 kJ

Calories840 kcal

Fat54 g

of which saturates24.1 g

Carbohydrate26.6 g

of which sugars13.7 g

Dietary Fibre5.4 g

Protein60.7 g

Cholesterol55 mg

Sodium1310 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

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Place potato, Mumbai spice blend and brown mustard seeds on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly.
• Roast until tender, 20-25 minutes.

• Meanwhile, thinly slice cucumber. Grate carrot (see ingredients).
• Cut halloumi into 1cm slices.
• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• When the potato has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil.
• When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook halloumi, until golden brown, 1-2 minutes each side. Remove pan from heat, then add apricot sauce, turning halloumi to coat.

• In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season.
• Slice beef rump.
• Divide apricot-glazed halloumi, beef, spiced potatoes and garden salad between plates.
• Garnish with crushed peanuts. Enjoy!