Accredited Practicing Dietitian Geraldine Georgeou, together with, has developed a Study Diet that tailors to the nutritional and lifestyle needs of students. For parents of students, this is a delicious and healthy meal to whip up for your children during exam time.


  • 800g bolar blade roast, trimmed of fat

  • 2 tsp olive oil

  • 2 tbsp Dijon mustard

  • 2 tsp finely chopped rosemary

  • 2 tsp finely chopped thyme

  • 2 tbsp chopped flat-leaf parsley

  • 250g desiree potatoes, peeled, chopped

  • 500g cauliflower, trimmed, cut into florets

  • ⅓ cup fresh ricotta

  • 2 tbsp chopped chives

  • Roasted cherry tomatoes and steamed green beans, to serve


  • 1.

    Preheat oven to 160°C or 140°C for a fan forced oven. Brush beef with the olive oil. Preheat a large non stick frying pan over a high heat. Cook beef for 1-2 minutes each side or until evenly browned. Transfer beef to a rack over a roasting dish.

  • 2.

    Combine the mustard, rosemary, thyme and parsley in a small bowl. Brush the mustard mixture evenly over the top and sides of beef. Roast beef in preheated oven for 45-50 minutes, or until 65°C on a meat thermometer. Remove from oven, cover loosely with foil and set aside to rest for 15 minutes.

  • 3.

    Meanwhile, cook potato and cauliflower in a saucepan of boiling water for 12 minutes, or until tender and drain well. Return to saucepan, mash until smooth and stir through ricotta and chives.

  • 4.

    Cut the beef into slices across the grain. Divide mash between plates and top with beef. Serve with roasted cherry tomatoes and steamed green beans.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 517kj
  • Fat Total 27g
  • Saturated Fat 12g
  • Protein 51g
  • Carbohydrate 19g
  • Sugar 3g
  • Sodium 339mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If you have a little extra time, try cooking the roast slower and for longer. You will get an even more tender result. Roast beef at 130°C for approximately 11/2 hours, or until 65°C on a meat thermometer.
To roast cherry tomatoes, place 250g tomatoes on a baking tray and spray with olive oil. Roast for 10-12 minutes, or until just wilted.

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