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