Preheat oven to 160°C (140°C fan-forced). Line a roasting tray with baking paper.
Place beef in centre of tray and brush with 1 tablespoon oil. Sprinkle beef with fennel and coriander seeds. Season. Cook beef in oven for 50-55 minutes or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 15-20 minutes.
Meanwhile, increase oven temperature to 200°C (180° fan-forced). Line 2 baking trays with baking paper. Spread vegetables onto trays, drizzle with remaining oil, season and toss to coat. Roast in oven for 40-45 minutes or until golden and tender.
In a screw top jar place yoghurt, lime zest and juice, ginger and honey. Season and shake well until combined, adding a little water if necessary.
Slice beef. Add baby spinach to vegetables and drizzle with yoghurt dressing. Sprinkle with pepitas and coriander sprigs and serve with lime wedges and extra dressing.
Tips
Beef topside or round roast would also work well in this recipe.
Resting your roast will ensure it is tender and will lock the juices in.
Leftover beef will be delicious in a crusty bread roll with salad for next day lunch.
Use your favourite combination of dried herbs and spices on the roast – chilli flakes, cumin seeds, dukkah or za’atar all work well.
-As a rule of thumb, time for cooking a beef blade, topside or round roast are as follows (per 500g) at 160°C (140°fan-forced): Rare – 20-25 minutes
