Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3055 / 730
Fats (g)
45.4
of which saturated (g)
17
Carbohydrates (g)
29
of which sugars (g)
14.6
Fibers (g)
8.2
Proteins (g)
53.4
Salt (g)
2.6
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Preheat the oven to 220°C/200°C fan. Peel and slice the onion into wedges. Roughly chop the bell pepper. Peel and slice the carrot. Trim and roughly chop the zucchini. Add the vegetables to a lined baking tray, drizzle with oil and toss until coated. Roast for 25 min until browned.
2 Fry steaks
Meanwhile, pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave to rest for 10 min. Season generously with salt and pepper.
3 Season vegetables
Once the vegetables are done, toss them in the salt, pepper, and the balsamic vinegar.
4 Prep toppings
Chop the walnuts roughly. Crumble the blue cheese.
5 Serve
Divide the rocket leaves and the roasted vegetables among plates. Slice the rested steak finely and arrange the slices on top of the salad along with the chopped walnuts and the crumbled bluecheese.