Harissa crusted roast beef rib with tomato, beetroot and mint salad

Harissa crusted roast beef rib with tomato, beetroot and mint salad recipe

2 ratings

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

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
    646kcal
    32%
  • Fat

    32g 46%
  • Saturates

    12g 59%
  • Sugars

    7g 8%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 14.9g Protein 72.7g Fibre 3.6g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.


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