Beef Rump and Oven Baked Cherry Tomatoes
with roasted potatoes
A sweet and juicy peach salad adds something special to this already impressive dinnertime salmon dish.
Tags:
Quick Prep
•Protein Rich
•Family Friendly
Allergens:
Sulphites
•Milk
The quantities provided above are averages only.
Total40 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Irish Beef Rump
125 grams
Cherry Tomatoes
500 grams
Baby Potatoes
½ sachet(s)
Italian Herbs
2 unit(s)
Garlic
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Peaches
100 grams
Greek Style Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2939 kJ
Energy (kcal)703 kcal
Fat33.9 g
of which saturates15.3 g
Carbohydrate58.9 g
of which sugars11.4 g
Dietary Fiber2.4 g
Protein42.2 g
Salt1.9 g
Potassium288.5 mg
Calcium14.2 mg
Iron0.4 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
•Oven dish
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks.
- Pop them in a large oven dish.
- Drizzle with oil and season with salt and pepper.
- Roast on the top shelf of the oven for 25 mins.
2
- Meanwhile, halve the peach and remove the pit. Cut each half into quarters. Peel the garlic cloves (keep them whole).
- Crumble the Greek style cheese into small pieces.
- In a salad bowl, combine 1 tbsp oil (per 2P) with the balsamic glaze, a pinch of salt and pepper. Mix well to combine.
- Just before serving, toss the salad leaves and peach pieces through the dressing.
3
- When the potatoes have cooked for 25 mins, add the tomatoes, garlic cloves, half a sachet of Italian herbs (per 2P) and half the Greek style cheese to the oven dish.
- Place the salmon on top. Season with salt and pepper.
- Bake on the top shelf of the oven for another 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
NOTE: Swapping to beef rump? Just before serving, season with salt and pepper and cook in a hot pan until cooked to your liking, 1-6 mins on each side.
4
- Once everything is cooked, plate up the salmon.
- Mash the garlic with a fork and mix with the veg while still in the oven dish.
- Divide the salad and roast veg between plates.
- Finish the salad with a sprinkle of remaining Greek style cheese.
Explore Similar Recipes
Highest-rated dinner recipes
Buttered Leek Beef Burger
with homemade chips
Cheeseburger and Tomato Relish
with roast potatoes
Creamy Prawn Linguine
with fresh basil and chilli flakes
Chutney Chicken Curry
with rice and green beans
Lemongrass Beef Strips
with soy glazed veg and jasmine rice
Soy and Scallion Pork Noodles
with pak choi and coriander
Creamy Cashew Chicken
with fragrant pilau rice
Pork and Pak Choi Rice
with chilli and coriander
Cajun Chicken Burger with Ballymaloe Relish
with caramelised onion and chips
Speedy Prawn Rigatoni
with courgette and parsley
Rogan Josh Style Beef
with chilli and crispy potatoes
Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
Hoisin Prawn Noodles
with ginger and courgette
Spiced Beef Fajita Bowls
with roast veg and lime rice
Carbonara Style Bacon Linguine
with sprinkled chives and dressed leaves
Ketjap Manis Glazed Beef Tacos
with charred corn salad
Thai Style Peanut Chicken
with wedges and green beans
Chicken and Chorizo Rice
with roasted tomatoes and bell peppers
Beef Bulgogi
with fragrant jasmine rice
Beef in a Mustard Rosemary Sauce
with roast potatoes and broccoli
This week's must-try HelloFresh recipes
Chilli Loaded Naan and Cheesy Chorizo Wedges
with salsa and creme fraiche
Hoisin Glazed Duck
with rice, pickled radish and pan-fried greens
Amazing Umami Pork Bao
with hot honey potatoes and cabbage slaw
Pesto Chicken Burger and Bacon Potatoes
with honey mustard salad
Turkey in Bearnaise Sauce
with roasted potatoes and salad
Roasted Aubergine Dahl
with wilted spinach, coriander and rice
Spiced Kidney Bean Curry
with refreshing cucumber and coriander salsa
Pork Meatballs and Creamy Mash
with tomato spinach sauce
Butter Chicken Curry
with coriander and rice
Paella-style Prawn and Chorizo Orzo
with parsley and lime
Bacon and Cheese Linguine
with creme fraiche and cherry tomatoes
Cheesy Mexican Spiced Burger
with chilli flake potatoes
Mexican Spiced Chicken Salad
with black beans, pickled onion and creamy dressing
Sweet Potato and Garam Masala Stew
with kidney beans and coconut milk
Creamy Cashew Tofu Curry
with coriander and fragrant pilau rice
Pea and Pesto Orzo
with cheese and chilli garnish
Irish Sausages with Potato Mash
with sticky onion and red wine gravy
Lemon and Herb Crusted Basa
with pesto roasted veg
Moroccan Prawns and Roast Veg Couscous
with parsley yoghurt sauce
Chorizo and Olive Rigatoni
with bell pepper and cherry tomatoes