with Roast Veggie Toss & Fetta Cheese
Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of beef rump with golden roasted veggies and fetta cubes combine to make a special meal that'll have you buzzing too! *Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!* *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweet potato
1
Carrot
1
Tomato
1
Beef rump
1 packet
Garlic paste
1 packet
Butter
20 g
Baby spinach leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
1 packet
• See 'Top Steak Tips! (below left). • Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Cut tomato into wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. • In the last 1-2 minutes, add garlic paste and the butter. Season with to taste. Transfer to a plate to rest.
• To the tray with the roasted veggies, add baby spinach leaves and balsamic vinaigrette dressing. • Toss to combine. Season to taste.
• Slice beef rump. • Divide roast veggie toss between plates. Top with garlic-butter beef rump. • Crumble over fetta cubes to serve. Enjoy!
2025
kJ
Energy (kJ)
484
kcal
Calories
29.5
g
Fat
8.6
g
of which saturates
18.9
g
Carbohydrate
7.5
g
of which sugars
5.4
g
Dietary Fibre
35.3
g
Protein
714
mg
Sodium
