Italian Beef & Creamy Pesto

Name: Italian Beef & Creamy Pesto with Roast Veggie Salad & Ciabatta Croutons
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 capsicum; 1 red onion; 1 clove garlic; 1 packet beef rump; 1 Bake-At-Home Ciabatta; 1 tomato; 1 bag spinach & rocket mix; 1 packet Balsamic Vinaigrette Dressing; 1 packet creamy pesto dressing; 1 sachet Italian herbs

with Roast Veggie Salad & Ciabatta Croutons

Get up to $230 off

Succulent beef rump meets a panzanella-style salad in this delight of a dish that's simpler than it looks. Complete with fresh, peppery greens and our creamy pesto dressing to bring everything together, this sure beats a basic meat and three veg.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten

•Soy

•Wheat

•Milk

•Eggs

•Walnut

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

capsicum

red onion

1 clove

garlic

1 packet

beef rump

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

tomato

1 bag

spinach & rocket mix

1 packet

Balsamic Vinaigrette Dressing

1 packet

creamy pesto dressing

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

1 sachet

Italian herbs

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)2567 kJ

Fat30.8 g

of which saturates4.2 g

Carbohydrate40.3 g

of which sugars12.9 g

Protein39.3 g

Sodium609 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the capsicum into thin strips. Cut the red onion into thick wedges. Place the capsicum and onion on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

While the veggies are roasting, finely chop the garlic. Thinly slice the beefrump. In a medium bowl, combine the garlic, Italian herbs and a drizzle of olive oil with a pinch of salt and pepper. Add the beef, turning to coat. Set aside.

Tear the bake-at-home ciabatta into bite-sized chunks. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the ciabatta chunks and cook, stirring regularly, until golden and slightly crisp, 5-6 minutes. Season to taste. Transfer to a plate lined with a paper towel.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef in batches, until browned, 1-2 minutes. Transfer to a plate. Set the beef aside to rest.

TIP: Cooking the beef in batches helps it stay tender without stewing.

Finely chop the tomato. In a large bowl, combine the tomato, spinach & rocket mix, roasted veggies and balsamic vinaigrette. Toss to coat, then season to taste.

Divide the roast veggie salad between plates. Top with the Italian beef. Sprinkle the ciabatta croutons over the salad. Dollop the creamy pesto dressing over the beef to serve.

TIP: If you like, you can toss everything together and serve as a salad.