This charred zucchini salad will quickly rid you of those midweek blues, especially when you drizzle the harissa yoghurt over the tender beef rump and haloumi. With peppery rocket and crunchy roasted almonds, this will quickly become a salad that you'll want to make on the regular!
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
1 drizzle
olive oil
• See ‘Top Steak Tips!’ (below left).
• Thinly slice zucchini into sticks.
• 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 with salt and pepper. 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.
• Cook the beef for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate.
• 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!