Mexican-Spiced Beef & Pre-Cut Veggies
with Creamy Garlic Sauce
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
2
Pumpkin
1 packet
Baby Spinach Leaves
300 g
Beef Rump
1
Zucchini
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 tin
Sweetcorn
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1 cm-thick wedges. Roughly chop zucchini into bite-sized chunks. Drain sweetcorn. • Place pumpkin and zucchini on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes. • When the veggies have 10 minutes remaining, add corn to the tray and roast until golden.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary! TIP: If your oven tray is crowded, divide the veggies between two trays.
-----------CCM TEXT-------------- • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add beef rump. Toss to coat. Set aside.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
-----------CCM TEXT-------------- • When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
-----------CCM TEXT-------------- • To the tray with roasted veggies, add baby spinach leaves and a drizzle of olive oil then gently toss to coat. Season to taste. • Slice beef if preferred. • Divide roast veggie toss between plates. Top with Tex-Mex beef. • Serve with a dollop of garlic sauce. Enjoy!
