Mozzarella-Cauli Bites, Beef Rump& Fioretto Bowl
with Smashed Potatoes & Herby Yoghurt Spread
- Milk
- Eggs
- Wheat
- Gluten
- May contain traces of allergens
Ditch the boring greens for our mozzarella cauliflower bites, beef rump and smashed potato salad. We’ve layered a creamy, herby yoghurt base with crispy smashed spuds and crunchy veg, then topped the lot with golden, cheesy bites. It’s a texture-packed masterpiece that proves salads really can be the star of the show.
Ingredients
2
Potato
1
Mozzarella Cauliflower Bites
(Contains: Milk May be present: Wheat, Gluten.)
1
Fioretto
1
Cucumber
1
Lemon
1 packet
Parsley
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
300 g
Beef Rump
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into large chunks.
• Place on a lined oven tray. Drizzle with olive oil,
season with salt and toss to coat.
• Roast until just tender, 18-20 minutes.
TIP: If your oven tray is crowded, divide the potatoes
between two trays.
• Remove tray from oven and lightly crush the
semi-roasted potatoes on the tray.
• Drizzle with olive oil and return to oven to roast
until golden, 8-10 minutes.
• While potato is roasting, set your air fryer to 200°C.
• Trim Fioretto, then halve any thicker stalks
lengthways.
• Place mozzarella cauliflower bites and Fioretto in
the air fryer basket. Spray lightly with olive oil and
cook until browned and heated through,
10-12 minutes. Cook in batches if needed.
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
TIP: No air fryer? Place mozzarella cauliflower bites and
Fioretto on a second lined oven tray at 220/200°C. Cook
for 10-15 minutes until cooked through.
• Meanwhile, roughly chop cucumber.
• Slice lemon into wedges.
• In a small bowl, combine dill & parsley
mayonnaise, Greek-style yoghurt and a squeeze of
lemon juice. Season to taste with salt and pepper.
• Sliced beef.
• Spread herby yoghurt over the base of the serving
bowls.
• Top with smashed potatoes, Fioretto, beef, cucumber and
mozzarella-cauli bites. Tear over parsley.
• Serve with any remaining lemon wedges. Enjoy!
