Preparation 20 mins
Cooking 70 mins
Food units per serve: 2 units protein, 1 unit bread and cereal, 1.5 units vegetables and 1 unit healthy fats and oils
Roast beef and a generous array of roast vegetables are given a lift with the fresh, tart flavours of homemade salsa verde.
- Beef topside roast, lean, raw, 800 g
- Olive oil spray, 1 spray(s)
- Potato, any type, 4 medium potato(s) , peeled and halved
- Garlic, 4 clove(s) , skin on
- Pumpkin, any type, 300 g , peeled and cut into 3cm chunks
- Fennel, 2 bulb(s) , baby fennel,halved
- Onion, any type, 4 small , peeled and left whole
- Olive oil, 1 tablespoon(s)
- Tomato, 5 small , vine-ripened, left whole
- Italian parsley, 1 handful(s) , chopped
- Basil, 0.5 cup(s) , chopped
- Capers, 1 tablespoon(s) , rinsed, drained
- Anchovy, canned in oil, drained, 4 anchovy(s) , finely sliced
- Garlic, 1 clove(s) , crushed, (for Salsa verde)
- Dijon mustard, 1 teaspoon(s)
- Red wine vinegar, 2 tablespoon(s)
- Olive oil, extra virgin, 1 tablespoon(s) , (for Salsa verde)
- Preheat the oven to 200°C.
- Heat a medium frying pan over high heat. Season the beef with salt and pepper and spray with olive oil. Searon all sides until well browned, then place in a large roasting tin.
- Toss the potato, garlic, pumpkin, fennel and onions in the olive oil and arrange around the beef in the roasting tin. Roast for 40 minutes or until cooked to your liking. Remove the beef and set aside to rest, loosely covered with foil.
- Add the tomatoes to the roasting tin and return to the oven for 10 minutes or until just cooked.
- Meanwhile, to make the salsa verde combine parsley, basil, capers, anchovies, garlic, Dijon mustard, red wine vinegar and olive oil in a medium bowl.
- Slice the beef and serve with the pan juices, vegetables and salsa verde.