@andy_cooks: Dukkah crusted beef filet and brown rice salad - another great recipe to make during the week. I’ve made the rice salad with Always fresh Sicilian and Kalamata Olives, Always Fresh Roasted Peppers and parsley. Tip: use some of the brine from the pickled olives to add an extra kick to your rice salad. Find Always Fresh in the pickled veg aisle of your nearest supermarket  #AlwaysFresh #Blandidote Ingredients: - 500g (1 lb 1.6 oz) center cut beef fillet - 2 tbsp peanut oil - 25g (0.9 oz) Dukkah - 500g (1 lb 1.6 oz) cooked brown rice - 1/2 jar Always Fresh Roasted Peppers Whole, sliced into strips - 15 Always Fresh Sicilian Olives, cut in half - 10 Always Fresh Kalamata Olives - small bunch flat leaf parsley, picked - zest and juice of 1 lemon Method: 1. To roast the beef, rub oil all over and season with salt. Then, coat the beef in Dukkah on all sides. Preheat the oven to 200°C (392°F). Place a cast iron pan over medium-high heat, drizzle more oil into the pan, and brown the beef fillet on all sides. Transfer the beef onto a roasting tray with a rack and place it in the oven. Cook to your desired temperature (internal temperature of 47°C/117°F for medium-rare, cooking time approximately 20 minutes). Remove from the oven and let it rest for about 10 minutes before slicing. This is a perfect amount of time to prepare the salad if you have cooked your rice. 2. To make the salad, combine the cooked rice, olives, roast red peppers, and parsley in a bowl. Toss to mix. Dress the salad with the juice and zest of the lemon, and add some brine from the Sicilian olives. Toss again and serve with the sliced roast beef. #cooking #Recipe