Herbed Beef Rump & Roast Veggie Toss
with Yoghurt & Chargrilled Capsicum Relish
Smell the sweet scent of bliss when you sit down to eat this bowl of nutritious goodness. The fresh veggies, roasted to sweet perfection create a bed for the tender beef rump to rest on. A delicious capsicum relish and yoghurt combo will have you feeling like you’re on a sunny holiday!
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
Kumara
1
white turnip
1
courgette
½
Onion
1 packet
Beef Rump
1 sachet
Garlic & Herb Seasoning
1 packet
baby leaves
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Peel kumara. • Cut kumara and white turnip into bite-sized chunks. Slice courgette into half-moons. Cut onion into wedges. • Place veggies on a lined oven tray, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, combine beef rump, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a large bowl. • When veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. • Remove from heat, then add the honey and balsamic vinegar. Toss to coat, then transfer to a plate and set aside to rest.
• When the veggies are done, add baby leaves to the oven tray and toss to combine. Season to taste.
• Slice beef. • Divide roast veggie toss between bowls. • Top with herbed beef and a dollop of chargrilled capsicum relish. • Serve with a dollop of Greek-style yoghurt. Enjoy!