1 Harvey Beef Salt and Pepper Beef Roast (approx 650g-750g) Herb Rub
2 Tbsp dried mint
2 Tbsp dried
oregano
4 cloves of garlic, minced
1 ½ tsp sea salt
¼ cup extra virgin olive oil
1 onion, quartered
1 ½ cups chicken stock
3 Tbsp balsamic vinegar Chickpea Mash
2 x 400g tin chickpeas, drained and rinsed
¼ cup extra virgin olive oil
¼-½ cups water
2 Tbsp balsamic vinegar
½ tsp salt (depending on taste) Zucchini Salad
2 medium zucchini, shaved into strips with a peeler
2 Tbsp currants
2 Tbsp pinenuts, toasted
1 tsp dried mint
2 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
Pinch of salt
Shaved parmesan or feta to serve (optional)
Pre-heat oven 150°C
1. For the herb rub, combine dried herbs, garlic, salt and oil in a small bowl. Mix to form a paste.
2. Place beef roast in a roasting pan or casserole dish with an oven proof lid.
3. Rub entire beef roast with herb and garlic paste.
4. Add onion. Pour stock and vinegar into pan, to the side of beef, being mindful of the herb and garlic rub.
5. Cover with lid or tight-fitting foil and roast for 3-4 hours or until beef is very tender. Checking
after 2 hours and topping up liquid with stock if required.
6. Remove from heat. Break meat into pieces with a fork and push back into cooking juices. Keep warm. Chickpea Mash
1. In a medium saucepan, bring to the boil the chickpeas together with 2 cups of water. Simmer for 5 minutes then drain.
2. Whilst hot, add oil, water, vinegar and salt to the chickpeas. Mash or blitz in a small blender briefly until chickpeas are mashed to the desired consistency. Add more oil or water as required. Zucchini Salad
1. In a salad bowl whisk together vinegar, olive oil and a pinch of salt.
2. Add zucchini strips, currants, pinenuts and dried mint. Toss to combine with dressing.
3. Finish salad with shaved parmesan or crumbled feta if using.
Serve Greek Style Salt and Pepper Roast with chickpea mash and zucchini salad. COOKS NOTES
Use a fruity vinegar in place of balsamic, such as apple cider, red wine vinegar or sherry vinegar.
Replace pinenuts with sunflower seeds for a healthy, more affordable option.
Omit cheese in the salad for a dairy free option.
This tender Greek beef makes delicious souvlaki wrap leftovers.