Moroccan Roast Beef & Cous Cous Salad

Roast Ingredients:
1 Harvey Beef whole rump roast
Salt & pepper
Whittington’s Moroccan Spice to taste

Salad Ingredients:
1 sweet potato, chopped
1 eggplant, chopped
2 red capsicums, chopped
6 cloves garlic, peeled
¼ Jap pumpkin, chopped
1 tblspn olive oil
2 brown onions, chopped
1 tblspn butter
1 zucchini, chopped
1–2 tsps Whittington’s Moroccan spice
1 ½ cups cous cous
1 tspn chicken powder
¼ cup chopped mint
Splash white wine
Handful of pistachios
Juice of half a lemon

Rump Method:
Remove the meat from the fridge at least 30 minutes before you plan on cooking it so that it can come to room temperature. Preheat the oven to 250° and rub the rump all over with oil and sprinkle generously with salt and pepper and Whittington’s Moroccan Spice. Place in a baking dish and roast for 30 minutes before reducing the temperature to 180°. The total cooking time will need to be 30 minutes per 500gm of beef. Once your roast has cooked for the necessary time, remove from the oven, cover with foil and place aside to rest for 30 minutes. Carve and serve with roasted vegetables.

Salad Method:
Preheat the oven to 200°. In a large baking dish toss together all of the vegetables and garlic cloves with the spice, oil and butter until evenly coated. Cover the dish and bake until just tender, approx. 30 minutes. Once tender, remove the cover and place back in the oven and cook until starting to brown around the edges, approx. 15 minutes. Cook cous cous according to the directions on the pack adding chicken stock and white wine to the water. When it is finished cooking, remove from the heat then stir through the vegetables and lemon juice. Serve with the mint and a scattering of pistachios.

Serves: 6 (allow 250gm serve of rump per person)

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