Mediterranean Archives

Couscous recipes

Mediterranean couscous salad

10 minutes

Mediterranean

Easy dosas with falafel

20 minutes

Egg recipes

Mujadara

45 minutes

Chickpea recipes

Hurried hummus

Lamb recipes

Mansaf (lamb in yoghurt sauce)

4 hours

Dip recipes

Gakayat bandura

15 minutes

Bread recipes

Slow-cooked lamb-and-pomegranate flatbread

3 hours

Mediterranean

Spanish pasta-paella

45 minutes

Cheese recipes

Marinated bocconcini with chilli, orange, basil and poppy seeds

Coconut recipes

Celeriac-and-turmeric falafel

20 minutes

Anchovy recipes

Rib-eye with anchovy salsa verde

1 1⁄2 hours, plus 30 minutes' resting time

Rib-eye with anchovy salsa verde

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 1⁄2 hours, plus 30 minutes' resting time

Ingredients

4 kg rib-eye roast, at room temperature
6 T olive oil
8 T red wine vinegar
1 lemon, juiced
30 g Italian parsley, roughly chopped
20 g coriander, roughly chopped
6 garlic cloves, finely chopped
100 g capers, roughly chopped
100 g anchovy fillets, roughly chopped

Method

Preheat the oven to 180°C. Rub the meat with the olive oil, salt and pepper.
Heat a large griddle pan over a high heat. Sear the meat until golden brown, then place into a deep roasting tray.
Roast for 1 1⁄2 hours, or until cooked to your liking. Wrap in foil and rest for 30 minutes.
Serve with the anchovy salsa verde.

Cook’s note: Always allow meat to rest to ensure it becomes juicy and tender.

Discover more roast recipes here.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Baba ganoush with roast baby beetroot and almond brittle

Mediterranean couscous salad

Easy dosas with falafel

Mujadara

Hurried hummus

Mansaf (lamb in yoghurt sauce)

Gakayat bandura

Slow-cooked lamb-and-pomegranate flatbread

Spanish pasta-paella

Marinated bocconcini with chilli, orange, basil and poppy seeds

Celeriac-and-turmeric falafel

Rib-eye with anchovy salsa verde

Rib-eye with anchovy salsa verde

Ingredients

Method