Greek Style Slow Cooked Salt & Pepper Roast
Roast
Zucchini Salad
Chickpea Mash
Roast
Step 1
Pre-heat oven to 150°C. For the herb rub, combine dried herbs, garlic, salt, and oil in a small bowl. Mix to form a paste.
Step 2
Place beef roast in a roasting pan or casserole dish with an oven-proof lid.
Step 3
Rub the entire beef roast with herb and garlic paste.
Step 4
Add onion. Pour stock and vinegar into the pan, to the side of beef, being mindful of the herb and garlic rub.
Step 5
Cover with lid or tight-fitting foil and roast for 3-4 hours or until beef is very tender. Checking after 2 hours and topping up liquid with stock if required.
Step 6
Remove from heat. Break meat into pieces with a fork and push back into cooking juices. Keep warm.
Chickpea Mash & Zucchini Salad
Step 1
In a medium saucepan, bring to the boil the chickpeas together with 2 cups of water. Simmer for 5 minutes then drain.
Step 2
Whilst hot, add oil, water, vinegar, and salt to the chickpeas. Mash or blitz in a small blender briefly until chickpeas are mashed to the desired consistency. Add more oil or water as required.
Step 3
In a salad bowl whisk together vinegar, olive oil, and a pinch of salt.
Step 4
Add zucchini strips, currants, pinenuts, and dried mint. Toss to combine with dressing.
Step 5
Finish the salad with shaved parmesan or crumbled feta if using. Serve Greek Style Salt and Pepper Roast with chickpea mash and zucchini salad.
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