ROAST BEEF WITH GOAT’S CHEESE & FIG JAM ON FLAT­BREAD

PREP + COOK TIME 1 HOUR 30 MIN­UTES (+ REST­ING) SERVES 4

The Australian Women’s Weekly Food Magazine - - Women's Weekly -

650g blade beef roast

1 tea­spoon cracked black pep­per 1 clove gar­lic, crushed

1 ta­ble­spoon finely grated lemon rind 2 ta­ble­spoons ex­tra vir­gin olive oil 4 Gluten−free Flat­breads

(see recipe on page 89)

150g tub fig and wal­nut paste

50g baby rocket leaves

100g soft goat’s cheese

1 medium lemon (140g), zested

(see cook’s note) mi­cro herbs, to serve

1 Pre­heat oven to 180°C/160°C fan. 2 Coat beef in com­bined pep­per, gar­lic, rind and half the oil. Sea­son. Place in an oiled bak­ing tray. Roast for 50 min­utes or un­til cooked as de­sired. Cover tightly with foil; rest for 10 min­utes be­fore carv­ing.

3 To serve, spread flat­breads with paste; top with the rocket, beef and crum­bled cheese. Driz­zle with re­main­ing oil and sprin­kle with zest. Sea­son. Top with the mi­cro herbs.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.