Sticky Haloumi, Beef Rump & Bombay Potatoes
with Cucumber Salad & Garlic Aioli
Sweet chilli sauce is a crowd favourite and we want to put it on everything! Haloumi and beef is up next and once again, this sauce has outdone itself. The salty haloumi gets a little sweeter and the potatoes get a decadent sprinkling of Mumbai spice, what more could you ask for?
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
2
Potato
1 sachet
Mumbai Spice Blend
1 sachet
Brown Mustard Seeds
1
Cucumber
½
Carrot
1 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
sweet chilli sauce
1 packet
Mixed Salad Leaves
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 packet
Garlic Aioli
(Contains Egg, Soy; )
1 packet
Beef Rump
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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 haloumi 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 5 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 and return pan to medium-high heat with a drizzle of olive oil. • Cook haloumi, until golden brown, 1-2 minutes each side. Remove pan from heat, then add sweet chilli sauce, turning haloumi to coat.
• In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season. • Divide sweet chilli-glazed haloumi, beef, Bombay potatoes and cucumber salad between plates. • Garnish with crushed roasted cashews and serve with garlic aioli. Enjoy!