Ingredients :-
450-675g (1-1.5lb) lean topside or mini roast
Salt and pepper
40g (1.5oz) softened butter
2 garlic cloves, peeled and crushed
60ml (4tbsp) freshly chopped chives
3 medium eggs, hard-boiled roughly chopped
15 small new potatoes, halved and cooked
100g (4oz)fine green beans blanched
3 little Gem lettuces, roughly torn
10-12 black olives, halved
1 red onion, peeled and finely sliced
4-6 tomatoes, chopped
30ml (2tbsp) freshly chopped flat-leaf parsley
For the Dressing :-
60ml (4tbsp) red wine vinegar
175ml (6floz) extra virgin olive oil
2 small garlic cloves, peeled and finely chopped
Salt and pepper
Instructions :-
1. Place the joint on a chopping board. Make several slits over
the surface of the joint and season.
2. In a small bowl mix together the butter, garlic and chives and
spread generously over the joint and into the slits.
3. Place the joint on a metal rack in a large non-stick roasting
tin and open roast in a preheated oven for the preferred, calculated
cooking time, basting with any rich meat juices. After roasting
cover and leave to rest for 5-10 minutes.
Prepare the dressing :-
1. Place all the ingredients into a screw-topped jar and shake well.
2. Place all the salad ingredients in a large salad bowl. Slice
the beef very thinly and toss lightly in the salad. Drizzle over
the dressing. Serve immediately with crusty bread.
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