The full Sunday roast somehow loses its appeal in hot weather. Apart from anything else it’s hell in the kitchen with all those pans bubbling and the oven on.

So I propose that you Roast your beef briefly in a hot oven so that it’s going to be beautifully tender and pink when sliced, and set it aside to rest. As you’re creating a salad it’s befitting that the beef be served warm rather than hot. The resting time allows the meat to relax and to retain its juices and prevents it from ‘bleeding’ when carved.

Ingredients - serves 4

800g beef roasting joint
olive oil
salt, pepper

1 large red onion
olive oil
salt, pepper
balsamic vinegar
trimmed fine beans
large bunch of watercress

dressing:
1 tsp dijon mustard
1 tbsp white wine vinegar
3 tbsp sunflower oil
1 tbsp olive oil
1 clove garlic, crushed
2 tbsp chopped parsley

Method

Brush the joint with olive oil, season with salt and pepper and cook in a hot oven (200°C) for 45 - 60 mins then move to a warm place to rest for 10-15 minutes.

While the beef is cooking, slice the red onion and spread across a steel tray, sprinkle with olive oil, salt and pepper and roast until colouring at the edges. Dress with a few drops of balsamic vinegar. Plunge the fine beans into boiling salted water, cook for 3-4 minutes and drain.

Make the green salad dressing by blitzing all the ingredients in a blender. Divide the beans and watercress between 4 plates and dress. Slice the beef thinly and serve with the salad, roasted onion, and crusty bread or warm new potatoes.