ROAST BEEF WITH GOAT’S CHEESE & FIG JAM ON FLATBREAD
PREP + COOK TIME 1 HOUR 30 MINUTES (+ RESTING) SERVES 4
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.