Garlicky Beef & Roast Veggie Toss

Name: Garlicky Beef & Roast Veggie Toss with Fetta & Babaganoush
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; ½ brown onion; 1 sweet potato; 1 bag Carrot & Zucchini Mix; 1 sachet garlic & herb seasoning; 1 packet beef rump; 1 tsp honey; 1 tsp balsamic vinegar; 1 bag baby spinach leaves; 1 packet babaganoush; 1 packet Fetta Cubes

with Fetta & Babaganoush

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It's easy to bring Mediterranean flavours to the dinner table when you have our garlic and herb seasoning to flavour juicy beef rump. Perfectly tangy and salty fetta, plus creamy babaganoush add the finishing touches.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

•Dietitian approved

Allergens:

Egg

•Milk

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown onion

sweet potato

1 bag

Carrot & Zucchini Mix

1 sachet

garlic & herb seasoning

1 packet

beef rump

1 bag

baby spinach leaves

1 packet

babaganoush

1 packet

Fetta Cubes

Not included in your delivery

olive oil

1 tsp

honey

1 tsp

balsamic vinegar

Nutritional Values

Energy (kJ)1808 kJ

Fat16.4 g

of which saturates4.1 g

Carbohydrate30.1 g

of which sugars17 g

Dietary Fibre8.9 g

Protein39.6 g

Sodium904 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut brown onion (see ingredients) into wedges. • Cut sweet potato into bite sized chunks. • Place onion, sweet potato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. • Place place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add beef, tossing to coat. • When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Remove pan from heat, then add the honey and the balsamic vinegar, turning beef to coat. Transfer to a plate to rest.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time.

• When the roasted veggies are done, add baby spinach leaves to the tray. • Add a pinch of salt, then gently toss to combine.

• Slice beef to serve. • Divide roast veggie toss between bowls. Top with Mediterranean beef. • Dollop over babaganoush and crumble over fetta cubes to serve. Enjoy!