Rare Roast Beef With A Thyme And Cumin Rub And Warm Spring Salad

Substitute sirloin roast with silverside or topside beef.



    1. Pre-heat the oven to 200°C/390°F.
    2. Pour 2 Tbsp of olive oil in a hot pan and lightly brown all the sides of the meat, including the ends, to seal the meat and lock in the juices.
    3. Mix the beef rub ingredients together to make a paste. Rub the paste onto the entire roast beef and add the thyme sprigs. Place the roast in a baking tray with the fatty side facing upwards. Cover with tin foil and place in pre-heated oven. Roast for 20 minutes.
    4. In the meantime, prepare the ingredients for the roast salad. Be sure to keep one half of an orange aside for later. Add all the vegetables to an oven dish and drizzle with olive oil. Toss to ensure they are evenly coated and season with salt and pepper. Place in the oven on a shelf below the roast. Cook for 45 minutes or until the vegetables and the orange are tender and nicely caramelised.
    5. After your beef has had its initial 20 minutes in the oven, remove the tinfoil and cook for 30 minutes.
    6. Take the roast out of the oven and transfer the sirloin to a chopping board. Cover with tinfoil and leave to rest for 15 minutes before carving.
    7. When the roasted vegetables are ready, squeeze the juice of the half orange set aside earlier over the salad, drizzle with olive oil and season with salt and pepper.
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