Beef Rump and Greek Salad
with roast potatoes
A classic Greek salad with added chicken and a satisfying side of potatoes!
Tags:
Protein Rich
•Calorie Smart
Allergens:
Sulphites
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Cherry Tomatoes
1 unit(s)
Cucumber
½ unit(s)
Onion
½ sachet(s)
Dried Oregano
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
250 grams
Irish Beef Rump
500 grams
Baby Potatoes
1 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Olives
Not included in your delivery
1 tbsp
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2184 kJ
Energy (kcal)522 kcal
Fat26.5 g
of which saturates8.8 g
Carbohydrate36 g
of which sugars16.3 g
Dietary Fiber9.5 g
Protein34.6 g
Cholesterol0 mg
Salt7.78 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Lay the chicken onto another lined baking tray.
- Toss with paprika, salt, pepper and a drizzle of oil.
- Roast the chicken on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
NOTE: Swapping to beef rump? Add to a hot pan, season as instructed and fry until cooked to your liking, 1-6 mins on each side.
3
- Meanwhile, trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Halve the cherry tomatoes. Roughly chop the olives.
- Halve, peel and thinly slice half the onion.
- In a bowl, mix together half the oregano (per 2P), vinegar, 1 tbsp oil (per 2P). Season with salt and pepper and mix to combine.
- Add the cucumber, tomato, onion and olives to the dressing.
4
- Divide the roasted potatoes and chicken between plates.
- Serve the Greek salad alongside.
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