HelloHero: Beef Rump & Cherry Tomato Salad

Name: HelloHero: Beef Rump & Cherry Tomato Salad with Crushed Lemon Potatoes
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 potato; ½ lemon; 15 g butter; 1 sachet chicken-style stock powder; 1 tbs water; 1 sachet Aussie spice blend; 1 packet beef rump; 1 packet snacking tomatoes; ½ tsp honey; drizzle balsamic vinegar; 1 packet garlic paste; 1 packet mixed salad leaves; 1 packet garlic aioli

with Crushed Lemon Potatoes

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We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced beef rump to the potatoes spiked with citrus, this dish features everything we're addicted to!

We’ve replaced the baby capsicum in this recipe with snacking tomatoes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Air Fryer Friendly

•Kid Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Eggs

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

potato

lemon

1 sachet

chicken-style stock powder

1 sachet

Aussie spice blend

1 packet

beef rump

1 packet

snacking tomatoes

1 packet

garlic paste

1 packet

mixed salad leaves

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk;)

1 tbs

water

½ tsp

honey

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2451 kJ

Calories586 kcal

Fat34.2 g

of which saturates7.7 g

Carbohydrate29.8 g

of which sugars9.2 g

Dietary Fibre6.1 g

Protein37.8 g

Sodium1110 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Air Fryer

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into large chunks. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, transfer to a bowl and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic paste, stirring until fragrant, 1 minute. • Add chicken-style stock powder, the water and a squeeze of lemon juice, then bring to the boil. Remove from the heat, return potato to pan and toss to coat. • Lightly crush potato, then cover to keep warm.

TIP: Use as much or little lemon juice as you'd like.

• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add beef rump, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning!

• Roughly chop snacking tomatoes. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves and snacking tomatoes. Toss to combine.

• Slice beef. • Divide beef, crushed parsley potatoes and capsicum salad between plates. Spoon any resting juices over the beef. • Drizzle garlic aioli over beef and serve with any remaining lemon wedges. Enjoy!