Fennel and Coriander Bolar Blade Roast | Australian Beef - Recipes, Cooking Tips and More

Ingredients

• 1.2kg bolar blade roast
• 3 tbsp olive oil
• 1 tsp fennel seeds, crushed
• 1 tsp coriander seeds, crushed
• ½ large cauliflower, cut into florets
• 4 beetroots, trimmed, peeled, cut into wedges
• 650g kent pumpkin, cut into 4cm pieces
• 2 small fennel bulbs, trimmed, cut into wedges
• 1/3 cup Greek-style yoghurt
• Zest and juice of 1 lime + extra wedges, to serve
• 1 tsp finely grated ginger
• 1 tbsp honey
• 80g baby spinach leaves
• Toasted pepitas, coriander sprigs, to serve.