Chermoula-Spiced Honey Beef Rump

Name: Chermoula-Spiced Honey Beef Rump with Sesame Roast Root Veggie Toss & Garlic Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: olive oil; 1 packet Beef Rump; 1 Beetroot; 1 Carrot; 1 Parsnip; 1 packet Sesame Seeds; 1 sachet chermoula spice blend; 1 tbs water; 1 tsp honey; 2 clove garlic; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; drizzle white wine vinegar

with Sesame Roast Root Veggie Toss & Garlic Yoghurt

Get up to $175 off

Enjoy the tastes of this Chermoula-inspired dinner that’s sure to transport your tastebuds. In one bite you’ll be hit with spiced succulent beef drizzled in honey, roasted veggies and punchy garlic yoghurt. Everyone will want seconds!

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

Allergens:

Sesame

•Milk

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

Total Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Beef Rump

Beetroot

Carrot

Parsnip

1 packet

Sesame Seeds

(Contains Sesame; )

1 sachet

chermoula spice blend

2 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

baby leaves

Not included in your delivery

olive oil

1 tbs

water

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1743 kJ

Calories417 kcal

Fat18 g

of which saturates5.5 g

Carbohydrate23 g

of which sugars15.3 g

Dietary Fibre10.6 g

Protein40.2 g

Sodium889 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 Frying Pan

•Baking Tray

•Baking Paper

Instructions

PDF

• Preheat oven to 220°C/200°C fan-forced. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season with salt and pepper. • In a medium bowl, combine Chermoula seasoning, the water and a good pinch of salt and pepper. Add beef, turning to coat. • 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. Remove pan from heat and drizzle with honey, turning to coat. Transfer to a plate to rest.

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

• While the beef is cooking, cut beetroot into 1cm chunks. Cut carrot and parsnip into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over sesame seeds, drizzle with olive oil and season. Toss to coat and spread out evenly. Roast until tender, 25-30 minutes.

• Finely chop garlic. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.

• When the veggies are done, add baby leaves and a drizzle of white wine vinegar to the tray. Gently toss to combine and season.

• Slice beef. • Divide sesame roasted veggie toss between bowls. Top with Chermoula-spiced honey beef. Pour over any resting juices. • Spoon over garlic yoghurt to serve. Enjoy!