Harissa crusted roast beef rib with tomato, beetroot and mint salad recipe
Catch up with your favourite people over a leisurely brunch. This recipe is perfect for relaxed late breakfasts as the beef can be cooked the day before.
See method- Serves 6
- 20mins to prepare, 1hr 20mins to cook and 30mins to cool
- 646 calories / serving
- Dairy-free
- Healthy
Ingredients
For the beef
- 1·25kg (2 1/2lb) boneless rolled beef rib roast
- 15ml (1tbsp) olive oil
- 60g (2 1/2oz) harissa paste
- 50g (1 3/4oz) fresh breadcrumbs
- 220g pack Tesco Finest piccolo cherry tomatoes, halved
- 6 tomatoes on the vine, sliced
- 300g (10 1/2oz) fresh cooked beetroot, sliced
- 3tbsp mint, freshly chopped
- 23ml (1 1/2tbsp) red wine vinegar
- 45ml (3tbsp) olive oil
- 2 garlic cloves,finely chopped
Each serving contains
- Energy
- 2705kJ 646.0kcal
- Fat
- 32g
- Saturates
- 12g
- Salt
- 0.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 14.9gProtein 72.7gFibre 3.6g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Rub the beef with 1tbsp olive oil and season. In a bowl, mix 40g (11⁄2oz) of harissa with the breadcrumbs and then press over top edges of the beef. Brush the remaining harissa over the beef joint.
- Put the beef into a baking tray and cook for 20 minutes, before reducing the heat to gas 3, 170°C, fan 150°C. Cook for a further 20 minutes per 425g (14oz) for medium, or 15 minutes per 425g (14oz) for rare.
- Meanwhile, make the salad. In a serving bowl, toss the tomatoes and beetroot with the mint. Mix the vinegar with 3tbsp olive oil and garlic and then toss with the salad.
- Remove the beef from the oven, wrap in foil and rest for 30 minutes. Serve with the tomato salad.
- See more Beef recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home
