Rustic Roast Beef & Mint Sauce
with Potato Chunks & Fetta Garden Salad- Milk
- May contain traces of allergens
- Milk
This rustic roast beef deserves a topping as tasty as it is and we think this mint sauce is the perfect pair. With lemon pepper potatoes and a fetta-laced salad, you'll be making this one on repeat! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk;)
300 g
Beef Rump
1 sachet
Lemon Pepper Seasoning
1 packet
Mint Sauce
(May be present: Milk.)
1 packet
Mixed Salad Leaves
2
Potato
1
Tomato
Utensils
Cooking Steps
• 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.
• Cut potato into bite-sized chunks. • Place potato on a second lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning and toss to coat. Roast until tender, 25-30 minutes.
• While beef is resting, roughly chop tomato and cucumber. • In a large bowl, combine mixed salad leaves, tomato, cucumber and a drizzle of vinegar and olive oil. • Crumble fetta cubes through the salad. Season to taste.
• Slice beef. • Divide rustic beef, potato chunks and fetta garden salad between plates. • Top beef with mint sauce to serve. Enjoy!
