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Beef Rump & Charred Zucchini Salad

Beef Rump & Charred Zucchini Salad

Beef Rump & Charred Zucchini Salad

with Harissa Yoghurt, Parmesan & Roasted Almonds

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This charred zucchini salad will quickly rid you of those midweek blues, especially when you drizzle the harissa yoghurt over the tender beef rump. With peppery rocket and crunchy roasted almonds, this will quickly become a salad that you'll want to make on the regular!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

•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 Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2

Zucchini

1 packet

Beef Rump

½

Lemon

1 packet

harissa paste

(May be present: Soy.)

1 packet

Greek-style yoghurt

(Contains: Milk;)

2 packet

rocket leaves

1 packet

roasted almonds

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

1 packet

Parmesan Cheese

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)1937 kJ

Calories463 kcal

Fat26.9 g

of which saturates8.4 g

Carbohydrate10.9 g

of which sugars8.8 g

Dietary Fibre9 g

Protein48.2 g

Sodium390 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• See 'Top Steak Tips!' (below left). • Thinly slice zucchini lengthways. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini in batches, turning, until tender, 2-4 minutes. Transfer to a large bowl and season. Set aside to cool slightly.

2

• Meanwhile, season beef rump generously with salt and pepper. • Return frying pan to high heat, with a drizzle of olive oil. • When oil is hot, cook beef for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate to rest.

3

• While the steak is resting, slice lemon into wedges. Roughly chop roasted almonds. • In a small bowl, combine harissa paste, Greek-style yoghurt and a squeeze of lemon juice. • To the bowl with zucchini, add rocket leaves and a generous squeeze of lemon juice, toss to combine. Season to taste.

4

• Thinly slice beef. • Divide seared beef rump and charred zucchini between plates. • Sprinkle roasted almonds and grated Parmesan cheese over zucchini salad. Serve with harissa yoghurt. Enjoy!

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