Honey Wholegrain Mustard Beef Rump
with Roast Pumpkin, Zucchini & Fetta
This classic honey mustard combo brings so much flavour to juicy pork steaks. Serve with a refreshing and peppery salad, plus naturally sweet roasted veggies, which work a treat with the tangy, creamy fetta.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
zucchini
1
butternut pumpkin
2 clove
garlic
½ packet
wholegrain mustard
1 packet
beef rump
1
cucumber
1 bag
mixed leaves
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
1.5 tbs
honey
1 tbs
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Chop zucchini and butternut pumpkin into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a small bowl, combine garlic, honey, the water and wholegrain mustard (see ingredients). Season, then set aside.
Little chefs: Take the lead by combining the ingredients for the sauce!
• Place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Season. Heat pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • In the last minute, add honey mustard glaze. Cook, turning to coat, until bubbling, 1 minute. Transfer to a plate. Cover with foil to rest for 5 minutes. • Meanwhile, thinly slice cucumber. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Add cucumber and mixed leaves. Toss to coat.
• Slice honey mustard pork. Divide pork, roast pumpkin and zucchini and salad between plates. • Crumble fetta cubes over roast veggies. • Drizzle any remaining glaze from pan over pork to serve.
Little cooks: Add the finishing touch by crumbling the fetta on top!