Coffee-rubbed beef with fennel salad

Fennel salad

• 100 g cabbage, cut into thin slices
• 1 fennel bulb, cut into thin slices
• 1 red capsicum, deseeded and cut into thin slices
• 40 g red onion, cut into quarters
• 1 apple, cored and cut into quarters
• 1 fresh long green chilli, deseeded and cut into halves (optional)
• 1 lime, zest and juice
• 4 sprigs fresh coriander, leaves only
• 4 sprigs fresh mint, leaves only
• 80 g Greek-style natural yoghurt
• 1 pinch smoked paprika
• salt, to taste
• ground black pepper, to taste

Coffee rub and beef

• 1 tbsp instant coffee
• 1 tbsp salt
• 1 tbsp dark brown sugar
• 2 tsp sweet paprika
• 2 tsp dried chilli flakes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin seeds
• 1 tsp ground black pepper
• 1200 - 1300 g beef roast, trimmed (see Tips)
• 1 tbsp olive oil
• 2500 g water
• 1 ½ tbsp cornflour