Rare Roast Beef & Roasted Baby Veg Sandwiches with Mustard Mayo

Rare roast beef sandwiches have to be top of the list for a special picnic. Add in mustard mayo, spicy salad leaves and roast veg and you’ve got a heavenly combo. Do use great bread; super-fresh sourdough is the perfect backdrop here.

600g (approximately) sirloin beef roast Olive oil

6 baby beets, halved

6 baby carrots

6 slices good bread, eg fresh sourdough Handful of mesclun salad leaves or microgreens 1 cup good-quality mayonnaise 3 teaspoons dijon mustard Lemon juice to taste

Take the meat out of the fridge about 30 minutes before cooking so it has time to come to room temperature. Heat oven to 200°C.

Place a frying pan over a high heat. While the pan is warming, lightly drizzle meat with olive oil and scatter with a generous amount of flaky sea salt and freshly cracked pepper.

When the pan is really hot, place the meat in and sear on all sides until nicely coloured – this will about 5-6 minutes.

Transfer meat to a lined oven dish. Add the beets and carrots and drizzle everything with a little more olive oil. Roast for 15 minutes then turn oven down to 180°C and roast until the meat is medium rare, about another 20 minutes.

Take from oven and place meat on a plate. Cover loosely with foil and leave to rest for at least 20 minutes.

Combine mustard mayonnaise ingredients, adjusting the seasoning as needed by adding salt and/or lemon juice.

To assemble sandwiches, lay out bread slices and spread with a generous amount of mustard mayo.

Top with thin slices of beef and the roast veg. Scatter with salad leaves and sprinkle with a flick of flaky sea salt and freshly cracked black pepper. Eat right away. Makes 6 >