Baked Beef Rump & Honey Roast Veggie Toss
with Brussels Sprouts & Garlic YoghurtBe transported to a Mediterranean oasis with the tenderness of beef rump and sweetness of honey roast veggies. Tangy, garlicky yoghurt serves as the perfect accompaniment to this colourful dish. Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Baby Spinach Leaves
1
Garlic
1
Cauliflower
1
Beetroot
1
Red Onion
300 g
Beef Rump
1 packet
Greek-Style Yoghurt
1
Potato
1 sachet
Mediterranean Spice Blend
1
Brussels Sprout
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut beetroot into small chunks. Cut red onion into thick wedges. Halve Brussels sprouts.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Mediterranean seasoning and season with pepper. Toss to coat.
• Roast until tender, 25-30 minutes. Allow to cool slightly.
TIP: If your tray is crowded, divide the veggies between two trays.
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Finely chop garlic.
• In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Season to taste. Microwave in 30 second bursts until fragrant.
• Add Greek-style yoghurt and stir to combine.
• Once veggies have slightly cooled, to the tray, add baby spinach leaves, the honey and a drizzle of vinegar.
• Slice beef rump.
• Gently toss to combine.
• Divide honey roast veggie toss between plates.
• Top with beef and garlic yoghurt to serve. Enjoy!
