Garlic-Herb Beef Rump & Creamy Pesto Salad
with Feta & Toasted Almonds
Quickly-cooked beef rump meld together wonderfully with creamy pesto dressing in this Mediterranean-style salad. Make it a meal with crumbly feta cheese, and now you’ve got yourself a fusion of textures and flavours you simply can’t miss out on!
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
Tomato
1
Cucumber
1 packet
Beef Rump
1 sachet
Garlic & Herb Seasoning
1 packet
Flaked Almonds
(Contains Almond; )
1 packet
Mixed Salad Leaves
1 packet
Creamy Pesto Dressing
(Contains Soy; )
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop tomato and cucumber. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Season with salt and pepper. Add beef rump and toss to coat.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Return the frying pan to 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.
• In a large bowl, combine tomato, cucumber, mixed salad leaves, creamy pesto dressing and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice beef rump into strips. • Divide creamy pesto salad between bowls and top with garlic-herb beef. • Crumble over feta (see ingredients) and garnish with toasted almonds to serve. Enjoy!