There’s nothing better than a delicious roast on Sunday, but it’s not something you have to wait until the weekend for! Mini Roasts are a great way get nutritious veggies and meat into your diet during the week to help with iron and B12 levels and they don’t take as long to cook as you may think. With this week being Great British Beef Week, what better time to get experimenting with a roast.
Now I’m pregnant, I need to eat my meat cooked through so have let the roast sit in the oven a little longer that I usually would. I’ve teamed the dish with seasonal veggies such as carrots and peas as they are in season making them super fresh and more economical. The green veggies will also help with Vitamin C, beta carotene and potassium levels. Sprinkling almonds on top of salad helps boost Vitamin E levels which is great for skin and health.
I’m always conscious about buying quality meat from smaller local farmers as it tastes much better. To find out more about why you should buy good quality beef for your roast, check out the Ladies in Beef website – www.ladiesinbeef.org.uk
Ready in 60 minutes
Good For Sunday roast
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.