roast beef with aubergine peppers and cannellini beans

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Roast beef with aubergine peppers and cannellini beans

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Our lighter take on roast beef, the joint nestled among juicy vegetables and cannellini beans, will help you hold onto proper sunshine vibes a little longer. A meal this gratifying really shouldn’t be so easy to make, but it is.

Ingredients

1.2-1.5kg boned and rolled British beef topside joint

4 tbsp olive oil, plus extra to rub and drizzle

2 tbsp harissa paste

1 tbsp cumin seeds

1 tsp mustard seeds

1 tsp coriander seeds

20g fresh oregano, leaves picked and chopped

1 tbsp chopped fresh thyme leaves

½ tsp sea salt flakes

2 aubergines, cut into wedges, then scored

2 red peppers, cut into rough chunks

2 red onions, cut into quarters through the root

4 fat garlic cloves, bashed with the side of a knife

150ml red wine

2 x 400g tins cannellini beans, drained and rinsed

Handful fresh basil leaves to serve

Directions

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Ingredients

Roast beef with aubergine peppers and cannellini beans

Ingredients

Directions

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