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["Rub beef all over with pomegranate molasses. Sprinkle the cumin and coriander on a board with 1 tsp salt and pepper to taste. Roll the flesh side of the meat in this. The beef can be prepared ahead and marinated for up to 24 hours in the
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fridge (bring back to room temperature before cooking).", "Peel and deseed pumpkin and cut into 1/4-inch-thick slices. Halve eggplants lengthwise and cut into 1/2-inch-thick slices. Core red bell peppers and cut each into 8 pieces. Place pumpkin, eggplant and bell peppers on a tray, drizzle with oil, sprinkle with cumin, salt and pepper, and toss to coat evenly.", "When ready to cook, preheat a griddle plate with a little oil and grill beef over medium-high heat until browned all over (about 2 minutes each side). Reduce heat and cook until done to your liking (about 20-25 minutes for medium-rare). Alternatively, brown beef in a lightly oiled frypan then roast in an oven preheated to
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400u00b0F (15-20 minutes). Rest beef for 10 minutes before carving into thin slices across the grain to serve.", "Grill vegetables in batches if necessary, turning frequently, until lightly charred and tender (15-20 minutes), or roast in an oven preheated to 400u00b0F (30-40 minutes).", "Meanwhile, to make the Garlic Dressing, stir together the ingredients. This dressing will keep for up to 2 weeks in a jar in the fridge.", "When ready to serve, arrange baby spinach, watercress or arugula on a large platter and top with vegetables and beef. Drizzle with Garlic Dressing and sprinkle with dukkah.", "This recipe is from Annabel's TV series Annabel Langbein The Free Range Cook: Simple Pleasures, screening now on PBS. The accompanying book, containing all the recipes from the series, is available on amazon.com http://amzn.to/1GxXv0v
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To preview the series go to http://bit.ly/1iKu2FW and for a PBS screening schedule go to http://bit.ly/1JDaUQD
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For more great Annabel Langbein recipes see www.annabel-langbein.com"]
