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Ingredients
Fennel salad
- 100 g cabbage, cut into thin slices
- 1 fennel bulb, cut into thin slices
- 1 red capsicum, deseeded and cut into thin slices
- 40 g red onion, cut into quarters
- 1 apple, cored and cut into quarters
- 1 fresh long green chilli, deseeded and cut into halves (optional)
- 1 lime, zest and juice
- 4 sprigs fresh coriander, leaves only
- 4 sprigs fresh mint, leaves only
- 80 g Greek-style natural yoghurt
- 1 pinch smoked paprika
- salt, to taste
- ground black pepper, to taste
Coffee rub and beef
- 1 tbsp instant coffee
- 1 tbsp salt
- 1 tbsp dark brown sugar
- 2 tsp sweet paprika
- 2 tsp dried chilli flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin seeds
- 1 tsp ground black pepper
- 1200 - 1300 g beef roast, trimmed (see Tips)
- 1 tbsp olive oil
- 2500 g water
- 1 ½ tbsp cornflour
- Nutrition
- per 1 portion
- Calories
- 1674.4 kJ / 398.7 kcal
- Protein
- 50.2 g
- Carbohydrates
- 13 g
- Fat
- 15.2 g
- Saturated fat
- 5.2 g
- Fiber
- 4 g
- Sodium
- 1683.5 mg
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