with Roast Veggie Toss & Creamy Pesto
Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of beef rump with a creamy pesto dressing, golden roasted veggies and an aromatic garlic butter combine to make a special meal that'll have you buzzing too! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Potato
1
Carrot
1
Tomato
1
Aussie spice blend
1 sachet
Beef rump
1 packet
Garlic paste
1 packet
Butter
20 g
Baby spinach leaves
1 bag
White wine vinegar
drizzle
Creamy pesto dressing
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut 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 Aussie spice blend and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Preheat oven to 240°C/220°C fan-forced. • Cut 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 Aussie spice blend and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. • Toss to combine. Season to taste.
• Slice seared beef rump. • Divide roast veggie toss between plates. Drizzle with creamy pesto dressing. • Top with beef to serve. Enjoy!
2086
kJ
Energy (kJ)
29.6
g
Fat
8.5
g
of which saturates
21.4
g
Carbohydrate
9.1
g
of which sugars
6.5
g
Dietary Fibre
35.2
g
Protein
751
mg
Sodium
