Chermoula-Spiced Honey Beef Rump
with Sesame Roast Root Veggie Toss & Garlic Yoghurt
Enjoy the tastes of this warming dinner that’s sure to transport your taste buds. In one bite you’ll be hit with spiced succulent beef rump drizzled in honey, roasted veggies and punchy garlic yoghurt. Everyone will want seconds!
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
Ingredients
1 packet
Beef Rump
1 packet
Diced Beetroot
1
carrot
1
parsnip
1 sachet
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
Utensils
Cooking Steps
• 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.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Cut carrot and parsnip into bite-sized chunks. • Place veggies and diced beetroot 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.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. While the veggies are roasting, combine chermoula spice blend, the water and a good pinch of salt and pepper in a medium bowl. 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: The meat will keep cooking as it rests!
• While the beef is resting, 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.
• 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!