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Roast Beef Salad with Couscous and Mushrooms

Ingredients (serves 4)

  • 400g rare roast beef
  • 400g olive oil
  • 400g sea salt
  • 400g freshly ground black pepper
  • Couscous;
  • 700ml white chicken stock
  • 200ml olive oil, plus a little extra
  • 50g unsalted butter
  • 150g shallots, finely sliced
  • 150g Spanish onion, finely sliced
  • 3 garlic cloves, finely chopped
  • 3 bay leaves
  • ½ tsp chopped rosemary
  • 1 tsp chopped thyme
  • 500g Israeli couscous
  • 150ml red wine
  • 4 mint sprigs, tied in muslin
  • 12 mint leaves, cut into fine strips
  • Portobello Mushrooms;
  • 150ml olive oil
  • 8 caps of Portobello mushrooms, cut in quarters
  • 3 garlic cloves, finely chopped
  • 2 tsp chopped thyme leaves
  • 150ml balsamic vinegar
  • A handful of parsley, roughly chopped