Ingredients

Step by step

1. Remove the beef from the fridge, put it in a roasting tin and rub with the olive oil, crushed black pepper and sea salt to form a quick crust. Leave for 45-60 minutes to come to room temperature before cooking, then preheat the oven to 200°C, fan 180°C, gas 6.
2. Calculate the beef cooking time, based on 20 minutes per 500g for rare to 30 minutes per 500g for medium (between 40 minutes and 1 hour 15 minutes, depending on joint size and cooking preference). Put the beef in the oven on the lower shelf.
3. Cut the potatoes into wedges, cover with cold water in a saucepan, add salt, cover, and parboil until slightly soft at the edges. Heat the olive oil in a large, shallow roasting tin in the oven.
4. Meanwhile, gently toast the spices in a dry frying pan for about 90 seconds. Tip into a pestle and mortar, and crush lightly. Mix with the sea salt.
5. Drain the potatoes and return to the saucepan. Cover and shake lightly until the potatoes are fluffy. Retrieve the roasting tin from the oven, tip the potatoes into the hot oil and stir. Shake over the cumin-coriander salt. Cook the potatoes on the top shelf for about an hour until crisp, stirring once or twice.
6. When the beef is cooked, remove from the oven, cover loosely with foil and leave to rest for 20 minutes.
7. Reserve a handful each of pomegranate seeds and feta. Combine the rocket, remaining feta and pomegranate seeds in a serving dish and drizzle over 2 tablespoons of pomegranate molasses.
8. Thinly slice the beef and arrange over the rocket. Drizzle with the remaining pomegranate molasses, and scatter with the rest of the feta and pomegranate seeds. Scatter the spring onions over the wedges and serve.
   
   Recipe by Ella Risbridger