Ingredients
Method
- Preheat oven to 160°C (140°C fan-forced). Line a roasting tray with baking paper.
- Place beef in centre of tray and brush with 1 tablespoon oil. Sprinkle beef with fennel and coriander seeds. Season. Cook beef in oven for 50-55 minutes or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 15-20 minutes.
- Meanwhile, increase oven temperature to 200°C (180° fan-forced). Line 2 baking trays with baking paper. Spread vegetables onto trays, drizzle with remaining oil, season and toss to coat. Roast in oven for 40-45 minutes or until golden and tender.
- In a screw top jar place yoghurt, lime zest and juice, ginger and honey. Season and shake well until combined, adding a little water if necessary.
- Slice beef. Add baby spinach to vegetables and drizzle with yoghurt dressing. Sprinkle with pepitas and coriander sprigs and serve with lime wedges and extra dressing.
Top Tips
- Beef topside or round roast would also work well in this recipe.
- Resting your roast will ensure it is tender and will lock the juices in.
- Leftover beef will be delicious in a crusty bread roll with salad for next day lunch.
- Use your favourite combination of dried herbs and spices on the roast – chilli flakes, cumin seeds, dukkah or za’atar all work well.
- -As a rule of thumb, time for cooking a beef blade, topside or round roast are as follows (per 500g) at 160°C (140°fan-forced): Rare – 20-25 minutes
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