[Low carb] Nan's Beef & Almond-Fetta Crumb
with Cherry Tomato Salad & Mayo
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.
Ingredients
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
Mayonnaise
(Contains: Eggs;)
g
Chicken Breast
1 packet
Mixed Salad Leaves
1 packet
Snacking Tomatoes
1 packet
Fetta Cubes
(Contains: Milk;)
300 g
Beef Rump
1
Carrot
1
Brown Onion
1 packet
Mint
1 sachet
Nan's Special Seasoning
Cooking Steps
• Thinly slice brown onion. • In a large frying pan, heat the butter and a drizzle of olive oil over a medium heat. Cook onion, stirring, until softened and starting to caramelise, 6-8 minutes. Transfer to a small bowl. • Meanwhile, halve the cherry tomatoes. Grate carrot. Thinly slice mint. Roughly chop roasted almonds. • To the bowl with onion, add mint, almonds and a drizzle of olive oil. Crumble in fetta cubes. Season with salt and pepper, then stir to combine.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Season, then add chicken, turning to coat. • Return frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through, 3-5 minutes each side. TIP: Chicken is cooked through when it's no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
Slice each beef rump in half to get 1 steak per person. Add the steak to the bowl with the spice blend.
Return the frying pan to a high wear with a drizzle of olive oil. When the oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.
