Warm Roast Beef & Salsa Verde Salad – Easy Entertaining

Roast Beef & Salsa Verde Salad

It’s been a long while between recipe posts but I’m back this week with some Easy Entertaining ideas. I’m kicking off with this Warm Roast Beef & Salsa Verde Salad as I posted a pic of it on social media and was asked for the recipe twice! Here you go Sim & Becky plus anyone else who wants a stress free way of feeding the masses!  This is a casual lunch / dinner party menu that doesn’t require too much effort or too much time in the kitchen meaning more time  to spend with the friends you invited around to see in the first place.

A couple of tips for easy entertaining… I try to choose recipes that I can make ahead so that I’m not stuck in the kitchen when guests arrive. Sometimes I make my own dips etc for starters but more often than not outsource the nibbles to store bought so it’s one less thing to worry about. That said I did make this Avocado Pesto Dip because we have an absolute abundance of avocados at the moment and I’m finding ways to use them up (as an aside, I tried Avocado Brownies but something is not right with that!! Have you tried them?).

Easy Entertaining Avocado Pesto Dip

The dip is great as a little starter but also if lunch turns into “linner” as ours often do it’s great to put through a pasta when the kids are asking to be fed again. You can feel like you are giving them a serving of greens rather than just plain pasta!! (For an easy mid week meal idea try this Chicken Pesto Pasta).

The Beef Salad really is easy to make, looks impressive and tastes delicious. If you are interested in this kind of thing it’s gluten free, low carb & healthy fats. I did serve it with an extra salad and hasselback sweet potatoes which are amazingly delicious but I forgot to take a photo so that will be a post for another time!

I got 2 x 1 kg fillets of beef because we had quite a few to feed and popped it in the oven an hour before everyone was due to arrive. All you do is put the beef on a lined baking tray (makes cleaning easier) and pull apart a garlic bulb and add the cloves to the tray with the beef drizzle with olive oil and pepper and whack it in on 180 for an hour. With 30 minutes to go add some cherry tomatoes to the tray and drizzle with some more olive oil. This also cooks beautifully in a kettle bbq the exact same way. (The full step by step & printable recipe is below).

The green base for the salad was some baby kale leaves as they were the growers market special but I’ve made it before with baby spinach & that is as easy as opening the packet and tipping it onto a serving platter.

Warm Roast Beef & Salsa Verde Salad

While the beef is cooking or anytime the day before you can make the salsa verde & keep it in the fridge until ready to use. You can pan fry the haloumi just before the guests arrive and set it aside ready to assemble.

To make this lunch super easy I bought dessert (some delicious raw brownies (no avocado in sight) with strawberries and one of our friends did the kids dessert, other friends were in charge of the Expresso Martini’s, happy days!

As it’s still warm in the North we paired this meal with Rose’s and some sparkling Shiraz for something different.

Warm Roast Beef & Salsa Verde Salad

So enough of all that, here’s the what and how too!

Warm Roast Beef & Salsa Verde Salad


  • 1 kg beef fillet
  • 2 Tbsp olive oil
  • 1 garlic bulb broken up into cloves (skin on)
  • 1 punnet cherry tomatoes
  • 280 g or enough to amply cover your platter baby spinach, kale or mixed salad leaves
  • 1 200g block haloumi, sliced into bite sized pieces
  • For the Salsa Verde
  • full handful flat leaf parsley
  • full handful basil (leaves only)
  • full handful fresh mint (leaves only)
  • 1/4 C apple cider vinegar
  • 100ml olive oil
  • 50 g capers
  • 2 tsp Dijon mustard


  1. Preheat the oven or bbq to 180 degrees and line a roasting tray with baking paper
  2. Put the beef and garlic cloves on the baking tray and drizzle the olive oil over everything with a few grinds of pepper.
  3. Put in the oven for 1 hour. After 30 minutes add the cherry tomatoes with another drizzle of olive oil.
  4. At any stage during the beef cooking time or up to the day before make the Salsa Verde by putting all the ingredients into a blender or Thermomix with salt & pepper to season and blitz (Speed 8 / 40 seconds) until it's a smooth paste (or whatever consistency you like really). Set aside
  5. Heat a fry pan with a bit of olive oil and lightly fry the haloumi. Set aside.
  6. Remove the beef tray from the oven and rest, covered with foil until ready to serve but at least 10 minutes.
  7. Slice the beef into thin slices
  8. Cover the base of the serving platter with the green leaves and top with the beef. Add the garlic, tomatoes and haloumi and then dress with the salsa verde.
  9. Serve up & enjoy!

Do you have a “go to” easy entertaining recipe? Any ideas for using up avocados? Do your casual lunches turn into linners? 


2 comments on “Warm Roast Beef & Salsa Verde Salad – Easy Entertaining

  1. Sammie @ The Annoyed Thyroid
    July 8, 2017 at 7:48 am

    I don’t usually like cooking meat because I am always worried about ruining something that costs so much but this looks so easy, even I could do it! This isn’t just easy entertaining, it looks totally delicious too!

    • Vicki
      July 11, 2017 at 3:15 pm

      It’s pretty much a complete meal with minimal effort!

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