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Garlicky Beef & Roast Veggie Toss
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Garlicky Beef & Roast Veggie Toss

Garlicky Beef & Roast Veggie Toss

with Fetta & Babaganoush

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.

Over 30g protein
Under 650kcal
Under 40g carbs
Dietitian approved
Quick Prep

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


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


(Contains Egg; May be present: Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp


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


Baking Paper
Large Frying Pan



• 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!