Beef and Warm Risoni Salad

Combine the pesto, white wine vinegar, brown sugar and a drizzle of olive oil in a large bowl. Mix well.

Add the risoni to the boiling water and cook for 7-8 minutes, or until 'al dente'.

Meanwhile, heat a medium frying pan over a medium-high heat. Add the pepitas and toast, stirring, for 3-4 minutes or until golden. Remove from the pan and set aside. Heat a drizzle of olive oil in the same frying pan. Season the beef rump with salt and pepper on both sides and add to the pan. Cook for 2-3 minutes on each side for medium rare, or cooked to your liking. Set aside on a plate and cover with aluminium foil. Rest for 5 minutes, then thinly slice.

Add the risoni, cucumber, mixed salad leaves and toasted pepitas to the large bowl with the pesto vinaigrette. Add the beef slices and toss to coat in the dressing.