Serves 6-8
Preparation Time 20 minutes
Cooking Time about 40 minutes
Oven Temperature 240̊C

• about 1kg beef sirloin roast (or use topside, if you prefer)
• 4 cloves garlic, crushed
• 10ml ground coriander
• 30ml Dijon mustard
• 30ml olive oil
• 500g selection of vegetables (peppers, courgettes, brinjals, and so on)
• sprigs of fresh thyme or rosemary

Salad

• 1 packet of soba noodles (or use pasta noodles, if you prefer)
• half a tub of pesto of your choice
• a little crumbled blue cheese or feta (optional)
• fresh coriander or basil

1 Mix the garlic, coriander, mustard and olive oil together. Spread all over the piece of beef. Set aside to marinate overnight or for at least one hour.

2 Drizzle a roasting pan with a little olive oil and spread the vegetables over the base. Drizzle with a little more oil and add a few sprigs of fresh thyme or rosemary. Place the beef on top of the vegetables.

3 Reduce the oven temperature to 200°C and roast for 17 minutes per 450g for rare. (For medium, cook for a further 15 minutes and for well done an extra 30 minutes). Toss the vegetables once during the cooking time.

4 Remove from the oven and set the meat aside to rest for 20 minutes. Slice thinly.

5 Salad Cook the noodles according to the packet instructions until al dente. Drain and then stir in the roasted vegetables with any pan juices. Add the pesto. Add blue cheese or feta, if using. Garnish with coriander or basil. Serve warm or cold with the thinly sliced beef.

Prepare Ahead TIP Roast the beef and vegetables the day before, cool then refrigerate. Cook the noodles in the morning and finish preparing the salad. Slice the beef, cover and refrigerate until just before your guests arrive.

Words and image: Ideas magazine