ROAST BEEF SALAD

Preparation Method :

• Preheat the oven to 220 °C/425° F/Gas Mark 7.
• Rub the beef with pepper to taste and Worcestershire sauce. Heat the oil in a small roasting tin over a high heat, add the beef and sear on all sides.
• Transfer the dish to the preheated oven and roast for 30 minutes. Remove and leave to cool.
• Bring a saucepan of water to the boil, add the beans and cook for 5 minutes, or until just tender. Remove with a slotted spoon keeping the cooking water and refresh the beans under cold running water. Drain and put info a large bowl.
• Return the bean cooking water to the boil, add the pasta and cook for 10 minutes or until tender. Drain, return to the saucepan and toss with the remaining oil.
• Add the pasta to the Deans with the onions radicchio leaves, olives and hazelnuts mix gently and transfer to a serving bowl or dish. Arrange some thinly sliced beef on top.
• To make the dressing put all the ingredients into a small screw top jar and shake until well blended. Pour over the salad and serve immediately with extra sliced beef Season with extra pepper, if liked.