Spiced beef with roasted vegetables

Method

1. In a bowl, mix together the curry leaves, garam masala, ginger, garlic, lime zest and juice and 1 tablespoon olive oil. Brush the marinade all over the beef, wrap in cling film and set aside for at least 2 hours or overnight.
2. Preheat the oven to 200°C/fan180°C/gas 6. Arrange the beetroot, peppers and potatoes in a large non-stick roasting tray, drizzle with 2 tablespoons olive oil and toss to coat. Set aside.
3. Heat a heavy-based pan until really hot, add the remaining oil and sear each side of the beef for 1 minute, until brown. Make a gap in the centre of the vegetables and sit the beef in the middle.
4. Roast the beef for 30 minutes for medium-rare or 35 minutes for medium. Remove the beef from the roasting tray, loosely cover with foil and set aside to rest.
5. Stir the vegetables and return to the oven for a further 15 minutes or until golden and starting to char. Spoon the beetroot, peppers and potatoes onto a platter, along with all the juices from the rested beef, then stir in the coriander.
6. Carve the beef into slices and place on a platter. Serve with the roasted vegetables and the salad.