CRUSTED ROAST BEEF WITH PANZANELLA
SERVES 4 PREP 20 MINS COOK 30 MINS PER SERVE 2884kj COST $$$$$
1½ cups fresh breadcrumbs 2 tbsp wholegrain mustard 50g butter, softened 1 tbsp oregano leaves 2 garlic cloves, crushed 1kg beef rump roast roast potatoes, to serve
PANZANELLA SALAD
400g punnet baby heirloom tomatoes, halved 1 Lebanese cucumber, chunks 1 cup basil leaves 1 cup parsley leaves ½ cup mint leaves 1 small red onion, thinly sliced ½ cup shaved parmesan 2 tbsp extra-virgin olive oil 1 tbsp red wine vinegar 1 garlic clove, crushed
1 Preheat oven to hot, 200°C. Place a rack in a baking dish.
2 In a bowl, combine breadcrumbs, mustard, butter and garlic. Season and mix well. Press onto the top of the beef.
3 Place beef on rack in dish. Bake 30 mins or until cooked to taste. Set aside, loosely covered with foil to rest.
4 PANZANELLA SALAD
Meanwhile, in a serving bowl, toss all ingredients together. Season.
5 Serve beef with salad, accompanied with roasted potatoes (see tip).