Preheat the oven to Gas mark 6, 200°C.
Place the mini roast on a chopping board, make several slashes over the surface. Rub the beef in the garlic, oregano, lemon zest, cumin seeds, salt, pepper and olive oil. Position the beef on top and return to cook for 25-40 minutes until cooked to your liking (25 minutes for medium rare, 35-40 for cooked through).
Remove the roasting tray from the oven, cover completely with foil and leave to rest for 5-10 minutes.
To make the carrot salad mix the carrot, sugar snaps, water cress, peas, parsley and flaked almonds together. Mix together the pesto, lemon juice and rapeseed oil and dress the salad.
Slice the beef and serve with the carrot and pea salad.