Recipe: Roasted cube roll with roasted pumpkin and salsa verde
There’s no need to overcomplicate a roast. In this recipe, the cube roll roast is the star, the pumpkin adds some sweetness and the salsa verde rounds it off nicely.
- 2 kg cube roll – can be adjusted to suit any weight, calculations are in
- 1 tbsp extra virgin olive oil
- 2 tsp thyme leaves
- 1 ½ tsp ground coriander
- ½ tsp ground cumin
- 80 ml (⅓ cup) olive oil
- 800 g jap pumpkin, skin on, cut into 2cm thick slices
- 1 head garlic, cloves separated
- 4 sprigs thyme
- 1 tsp smoked paprika
- 1 ½ cups mint leaves
- 1 ½ cups parsley leaves
- 1 tbsp salted capers, rinsed and drained
- ¼ cup oregano leaves
- 4 anchovy fillets
- ¼ preserved lemon, rind only, washed and finely chopped
- 2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 2-3 tsp sherry vinegar
Combine thyme, coriander, cumin and 1 tbsp olive oil and rub over beef. Cover and rest at room temperature for 1 hour.
To make salsa verde combine ingredients in a bowl and season to taste.
Preheat oven to 200ºC. Bring a large frying pan to high heat, add 1 tbsp olive oil and beef and cook, turning frequently, for 4-5 minutes until evenly browned. Place beef in a roasting pan and season to taste. Transfer pan to oven and roast for 50-55mins (calculate 13 mins per 500g). Remove from oven, cover with foil and rest for 20 mins.
In a large bowl combine 2 tbsp olive oil, pumpkin, garlic, thyme and paprika. Season to taste and toss well. Arrange on a baking tray place tray in the oven 10 minutes before removing beef. Cook pumpkin for a total of 30 minutes or until soft and golden.
Once beef has rested transfer to a wooden board and thickly slice. Serve with roasted pumpkin, garlic and salsa verde.