Roast Beef, Silverbeet & Hazelnut Salad

Cook Time 2 hours

Servings 2-4


1kg Rump cap beef

1 bunch Silverbeet

100g Roasted Hazelnuts, skinless, halved

Pinch sea salt

25mls Sherry Vinegar

85mls Extra Virgin Olive Oil


Preheat oven to 120C.

Cover the beef in salt and place onto a wire rack oven a baking tray and cook in the oven at 120C for 1.5 hour. Rest the beef for 30 minutes and then in a fry pan on a low heat render off the fat for about 5-8 minutes or so. Allow to rest again for a few minutes then slice against the grain.

Roast the hazelnuts on a separate baking tray in the oven.

Remove the silverbeet stem from the leaf by making a V cut down both sides of the central stem.

Set the stem aside for a separate use.

Roll the leaves up into a cigar shape and using a very sharp knife finely slice as thin as possible.

Add the cut leaves into a medium size mixing bowl and combine with a generous pinch of salt.

Using your clean hands roughly massage the salt into the silverbeet until some juices become visible and the leaf has visibly broken down to a softer texture.

Combine oil and vinegar together in a separate mixing bowl, whisk well to combine the two.

Begin to add a little dressing at a time to the salad being sure to make sure all leaves are evenly coated in dressing without being soaked or too oily.

Once you have a good balance of salt & vinegar, add roast hazelnuts, sliced roast beef and combine well.

Be sure to taste salad once all ingredients have been added, there should be great balance of texture and seasoning, if more salt is need add before serving.


Rigatoni with Chickpea Sugo


Roast Chicken & Avocado Salad with a Coriander & Ginger Dressing