Picanha roast with mash and salad

For the butternut mash:
500g diced butternut
4 garlic cloves, finely chopped
3T butter, plus another 3T for mashing
1T dried thyme
Salt and freshly ground black pepper

For the pesto green vegetable salad:
350g greens, tails removed
350g baby marrow halved through the length
200g baby spinach

For the dressing: combine
3T extra virgin oil
125g basil pesto
50g Parmesan cheese

1. Preheat the oven to 220°C. Coat the beef in the olive oil, rosemary, mustard, salt and freshly ground black pepper, rubbing it all over to ensure the flavours penetrate well.
2. Add the meat to a roasting dish and place in the oven to roast for 30 minutes or a little longer if you prefer it done a little more. Remove the meat from the oven and allow it to rest for 10 minutes before slicing and serving.
3. For the mash: Add the butternut to water that has been seasoned with salt, pepper, garlic, butter and thyme. Bring to the boil and cook the butternut until just tender before draining and mashing with the remaining butter and extra seasoning.
4. Heat a griddle pan over a medium heat: Coat the beans and marrow in some olive oil before adding to the griddle pan, ensure the marrow goes down cut side down first. Allow them to brown before turning over. Continue cooking and turning over until tender.
5. In a large serving bowl add the spinach and the dressing, add the marrow and beans and toss together.
6. Serve the roast with the mash and green veg salad.