Aussie Salmon & Roast Veggie Medley

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast until just tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• See 'Top Steak Tips!' (below). Place beef rump between two sheets of baking paper.
• Pound beef with a meat mallet or rolling pin until slightly flattened.
• In a medium bowl, combine beef rump, Aussie spice blend, a drizzle of olive oil and a pinch of
pepper.

TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook
time.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• In a medium bowl, combine salmon, Aussie spice blend, a drizzle of olive oil and a pinch of pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: The steak will keep cooking as it rests.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.

• While steak is resting, add the vinegar and baby spinach leaves to the roast veggie tray.
• Gently toss to combine.