Aussie Rump & Roast Veggie Toss

Name: Aussie Rump & Roast Veggie Toss with Kale, Fetta-Pesto Dressing & Almonds
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 beetroot; 1 carrot; 1 sachet garlic & herb seasoning; 1 clove garlic; 1 packet Fetta Cubes; 1 packet creamy pesto dressing; 1 packet beef rump; 1 packet Golden Goddess Dressing; 1 packet flaked almonds; 1 bag kale; 1 sachet Aussie spice blend

with Kale, Fetta-Pesto Dressing & Almonds

Get up to $200 off!

Jazz up your weeknight protein and potatoes by throwing in a bunch of colourful veggies, and reaching for our Aussie spice blend; with hints of paprika, pepper and mustard, it's all you need to flavour beef rump before popping it in the pan. Bring it all together with a double-dose of condiments: a herby golden goddess dressing and creamy pesto spiked with tangy fetta.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Eggs

•Walnut

•Sesame

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

beetroot

carrot

1 sachet

garlic & herb seasoning

1 clove

garlic

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

1 packet

beef rump

1 packet

Golden Goddess Dressing

(Contains: Sesame;)

1 packet

flaked almonds

(Contains: Almond; May be present: Macadamia, Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio, Walnut.)

1 bag

kale

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2768 kJ

Fat31.4 g

of which saturates5.5 g

Carbohydrate48.5 g

of which sugars19 g

Protein43.6 g

Sodium1403 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Roughly tear kale leaves, then discard stem. • Place potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until almost tender, 20-25 minutes. • Remove veggie tray from oven. Add kale and a pinch of salt, gently tossing to combine. Return to the oven to roast until tender, a further 5-8 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowed, divide the veggies between two trays.

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic to a small bowl. Crumble in fetta cubes and mash to combine. Stir in creamy pesto dressing.

• Place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef, turning to coat.

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

• When the veggies have 10 minutes remaining, return 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 for 5 minutes (it will keep cooking while it rests!)

• Add golden goddess dressing to roast veggie tray. • Gently toss to combine.

• Slice Aussie beef. • Divide roast veggie toss between plates. Top with beef. • Sprinkle with flaked almonds. Drizzle over some fetta-pesto dressing, serving the remainder on the side. Enjoy!