with Brussels Sprouts & Garlic Yoghurt
Be transported to a Mediterranean oasis with the tenderness of beef rump and sweetness of honey roast veggies. Tangy, garlicky yoghurt serves as the perfect accompaniment to this colourful dish. *Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.* *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Utensils
Tags
Baby spinach leaves
1 packet
Garlic
1
Cauliflower
1
Beetroot
1
Red Onion
1
Beef Rump
300 g
Greek-Style Yoghurt
1 packet
Potato
1
Mediterranean Spice Blend
1 sachet
Brussels Sprout
1
• Preheat oven to 220°C/200°C fan-forced.
• Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut beetroot into small chunks. Cut red onion into thick wedges. Halve Brussels sprouts.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Mediterranean seasoning and season with pepper. Toss to coat.
• Roast until tender, 25-30 minutes. Allow to cool slightly.
TIP: If your tray is crowded, divide the veggies between two trays.
• 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.
• Finely chop garlic.
• In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Season to taste. Microwave in 30 second bursts until fragrant.
• Add Greek-style yoghurt and stir to combine.
• Once veggies have slightly cooled, to the tray, add baby spinach leaves, the honey and a drizzle of vinegar.
• Slice beef rump.
• Gently toss to combine.
• Divide honey roast veggie toss between plates.
• Top with beef and garlic yoghurt to serve. Enjoy!
1510
kJ
Energy (kJ)
361
kcal
Calories
7.1
g
Fat
2.9
g
of which saturates
30
g
Carbohydrate
20.3
g
of which sugars
12.8
g
Dietary Fibre
43.6
g
Protein
26.6
mg
Cholesterol
769
mg
Sodium
