Get ready for a flavour explosion! Our trusty paprika spice blend gives the beef a smouldering flavour while the homemade harissa mayo will bring the right amount of spice. Cool things down with a cucumber salad and dig in, this one requires no cutlery!
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.
1
Carrot
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Mixed Salad Leaves
300 g
Beef Rump
1
Cucumber
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Tomato
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten.)
1 packet
Harissa Paste
(May be present: Soy.)
1 drizzle
balsamic vinegar
½ tbs
honey
1 drizzle
olive oil
• Thinly slice cucumber into sticks.
• Cut tomato into thin wedges. Grate carrot.
• In a small bowl, combine harissa paste and mayonnaise. Set aside.
• In a medium bowl, combine beef rump and paprika spice blend. Turn beef to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef, for 3-4 minutes each side for medium-rare, or until cooked to your liking.
• Remove from heat and stir in the honey. Transfer to a plate to rest.
• In a large bowl, combine mixed salad leaves, tomato, cucumber, carrot and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Slice beef.
• Spread tortillas with harissa mayo, then top with salad and smokey beef.
• Garnish with flaked almonds to serve. Enjoy!