with Potato Chunks & Fetta Garden Salad
This rustic roast beef deserves a topping as tasty as it is and we think this mint sauce is the perfect pair. With lemon pepper potatoes and a fetta-laced salad, you'll be making this one on repeat! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Cucumber
1
Fetta Cubes
1 packet
Beef rump
300 g
Lemon pepper seasoning
1 sachet
Mint sauce
1 packet
Mixed salad leaves
1 packet
Potato
2
Tomato
1
• 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.
• Cut potato into bite-sized chunks. • Place potato on a second lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning and toss to coat. Roast until tender, 25-30 minutes.
• While beef is resting, roughly chop tomato and cucumber. • In a large bowl, combine mixed salad leaves, tomato, cucumber and a drizzle of vinegar and olive oil. • Crumble fetta cubes through the salad. Season to taste.
• Slice beef. • Divide rustic beef, potato chunks and fetta garden salad between plates. • Top beef with mint sauce to serve. Enjoy!
1390
kJ
Energy (kJ)
332
kcal
Calories
7.5
g
Fat
3.6
g
of which saturates
27
g
Carbohydrate
12.9
g
of which sugars
3.6
g
Dietary Fibre
37.8
g
Protein
26.6
mg
Cholesterol
659
mg
Sodium
with Honey-Balsamic Capsicum Salad
with Honey-Balsamic Capsicum Salad
