New Zealand Summer Roast Beef & Walnut Salad

Servings: 4

Ingredients: 500 g Quality Mark boned sirloin 1 bag washed mesclun 1 red onion 1 cup cherry tomatoes 6 small crisp radishes ½ cup walnut pieces ¼ cup walnut oil 2 Tbsp red wine vinegar Juice & finely grated rind of half an orange ½ tsp salt ½ tsp sugar Cracked pepper & rock salt to season Cooking Instructions: Remove the beef from the fridge ½ hour prior to cooking, to bring it to room temperature. Rub the beef with cracked pepper & rock salt. Pre-heat oven to 160C. Sear meat in a very hot pan on all sides. Transfer to an oven dish and roast for 15 minutes. Cover loosely with aluminium foil and rest for 15 minutes. Heap salad leaves onto a platter with the thinly sliced onion. Tuck cherry tomatoes and radishes around. Toast the walnut pieces in a dry pan. Leave to cool. Meanwhile, combine walnut oil, vinegar, orange zest & juice and salt & sugar in a small screw-top jar. Shake well to emulsify. Carve the roasted, rested beef into thin slices. Arrange over salad on platter. Sprinkle with walnuts. Drizzle salad with dressing.

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