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Beef Rump, Haloumi & Charred Zucchini Salad

Beef Rump, Haloumi & Charred Zucchini Salad

with Harissa Yoghurt & Roasted Almonds

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 packet

Rocket

300 g

Beef Rump

1 packet

Haloumi

(Contains: Milk;)

1

Lemon

1 packet

Roasted Almonds

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

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Harissa Paste

(May be present: Soy.)

2

Zucchini

Nutritional Values

Calories581 kcal
Energy (kJ)2430 kJ
Fat36.1 g
of which saturates17.2 g
Carbohydrate9 g
of which sugars7.3 g
Dietary Fibre5.9 g
Protein55.2 g
Sodium1090 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• See 'Top Steak Tips!' (below left). • In a medium bowl, place haloumi and cover with water to soak. 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. • While steak is resting, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Return frying pan to medium-high heat, with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side.

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, cooked haloumi and a generous squeeze of lemon juice, toss to combine. Season to taste.

4

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

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