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Beef Rump and Greek Salad

Beef Rump and Greek Salad

Beef Rump and Greek Salad

with roast potatoes

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A recipe conveniently customised just to your liking.

Tags:

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)

1 sachet(s)

Olives

250 grams

Irish Beef Rump

500 grams

Baby Potatoes

1 sachet(s)

Paprika

(Contains: Mustard)

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

Salt7.8 g

Potassium1371.6 mg

Calcium83.9 mg

Iron1.4 mg

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

Roast the Potatoes

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.

Cook the Beef

2

Place a large pan over high heat with a drizzle of oil. Season the beef with paprika, salt and pepper.
Fry the beef until browned, 1-2 mins each side for medium-rare.
Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
Once cooked, transfer to a board, cover and allow to rest.

Prep the Veg

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.

Finish and Serve

4

Divide the roasted potatoes and beef between plates.
Serve the Greek salad alongside.

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