Step 5:
Begin prepping the vegetables for the salad. Slice the onions paper thin, make thin slices of tomato, and peel and slice cucumber in half, then making long thin slices. (I halfed the length of these slices after taking this picture, so that everything was about a uniform length.)
Mince the bunch of parsely. Throw everything in a large salad bowl, and squeeze juice of lemon in, along with 2 Tbsp olive oil. Dose with ground pepper, a bit of minced mint, and 1 tbsp cumin. Salt to taste and toss. I was given this approximate recipe by a dude from Gabon, so I call it African Cucumber Salad!
Begin checking your roast more often. With a thermometer, check its doneness. You want absolutely no more than 135�, if you care for the juicyness of your roast. If the outside begins to look how you want it, but your roast is not cooked enough, loosely tent it with foil, which will retard the burning process.