Aussie-Spiced Beef Rump & Veggie Fries
with Tomato & Baby Spinach Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
300 g
Beef Rump
1
Zucchini
1 sachet
Aussie Spice Blend
1
Potato
1
Tomato
1 packet
Mayonnaise
(Contains: Eggs;)
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, zucchini and carrot into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle with half the Aussie spice blend. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
Custom Recipe: Place beef rump between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened. Season beef as above. In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Thinly slice the tomato and cucumber into half-moons. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the tomato, cucumber and baby spinach leaves. Toss to coat.
• Divide Aussie-spiced salmon, veggie fries and garden salad between plates. • Serve with mayonnaise. Enjoy!
