HelloHero: Beef Rump & Capsicum Salad

Name: HelloHero: Beef Rump & Capsicum Salad with Gourmet Garden Parsley Potatoes
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 300 g Beef Rump; 1 packet Garlic Aioli; 2 Garlic; Vegetable Stock Pot; 1 sachet Aussie Spice Blend; 2 Potato; Capsicum; 1 Lemon; 1 packet Mixed Salad Leaves; 15 g butter; 1 drizzle olive oil; 1 tbs water; ½ tsp honey; 1 drizzle balsamic vinegar

with Gourmet Garden Parsley Potatoes

Get up to $200 off!

we've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced beef to the potatoes spiked parsley, this dish features everything We're addicted to!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Allergens:

Eggs

•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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Beef Rump

1 packet

Garlic Aioli

(Contains: Eggs;)

Garlic

Vegetable Stock Pot

1 sachet

Aussie Spice Blend

Potato

Capsicum

Lemon

1 packet

Mixed Salad Leaves

Not included in your delivery

15 g

butter

(Contains: Milk;)

1 drizzle

olive oil

1 tbs

water

½ tsp

honey

1 drizzle

balsamic vinegar

Nutritional Values

Calories576 kcal

Energy (kJ)2410 kJ

Fat33.2 g

of which saturates8.1 g

Carbohydrate29.9 g

of which sugars9.4 g

Dietary Fibre6.4 g

Protein38.1 g

Sodium979 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic paste, stirring until fragrant, 1 minute. • Add beef-style stock powder, Gourmet Garden lightly dried parsley (see ingredients), the water and a squeeze of lemon juice, then bring to the boil. Remove from the heat, return potato to pan and toss to coat. • Lightly crush potato, then cover to keep warm.

TIP: Use as much or little lemon juice as you'd like.

• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add beef rump, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning!

• Thinly slice baby capsicum. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves and capsicum. Toss to combine.

• Slice beef. • Divide beef, crushed potatoes and capsicum salad between plates. Spoon any resting juices over the beef. • Drizzle garlic aioli over beef and serve with any remaining lemon wedges. Enjoy!