Recipe: Bacon Wrapped Sirloin Roast and Creamy Potato Salad

BACON WRAPPED SIRLOIN ROAST

1125g (2 1/2 lb) sirloin roast
2 to 3 tbsp Dijon mustard
1/2 tsp dried thyme
salt and black pepper
6 slices bacon
4 medium onions, cut in wedges
cherry tomatoes

Preheat oven to 170C, 325F, Gas 3.

Tie the beef with twine, cut a few slits in the top.

Spread the mustard evenly over top and sides of beef, sprinkle with dried thyme., salt, and pepper.

Place roast on rack in baking pan. Cover tightly with bacon slices, wrapping them around meat.

Roast meat for about 1 3/4 hours. Add onions 40 minutes before the end of the cooking time. When the juices run slightly pink the beef will be medium rare. Remove and rest, covered, for at least 15 minutes before slicing.

Slice meat into even slices. Serve with onions, bacon slices, if desired, and a gravy made from pan drippings. Bacon gets crispy when cooking with roast. Garnish with cherry tomatoes or tomato wedges.

The bacon on top of the roast keeps it moist during cooking and adds a delicate new flavour as well.

---

CREAMY POTATO SALAD

6 medium-size round red potatoes
1/4 cup chopped green onions
1 (2 ounce) jar diced pimiento, drained
1/2 cup nonfat mayonnaise
1/4 cup plain low-fat yogurt
1/4 cup low-fat sour cream
2 tablespoons prepared mustard
1 tablespoon sugar
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/2 teaspoon celery seeds
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Green onion fan (optional)

Cut potatoes into 1/2-inch pieces; place in a medium saucepan. Add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain and cool.

Combine potatoes, chopped green onions, and pimiento in a large bowl; toss gently.

Combine mayonnaise and next 9 ingredients; stir well. Add to potato mixture, tossing gently to coat. Cover and chill.