Rustic Roast Beef & Mint Sauce
with Potato Chunks & Fetta Garden Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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!
