Double Mumbai-Spiced Beef Rump & Supergreen Salad

• Meanwhile, finely chop garlic. • Grate carrot. • Halve snacking tomatoes. • Roughly chop coriander.

• In a medium bowl, combine a drizzle of the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. • Add kale & spinach, carrot and snacking tomatoes. Toss to combine.

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and 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: If your beef rump is more than 3cm thick, cut in half horizontally before pounding or a shorter cook time. TIP: Cook beef in batches for best results!

• Return frying pan to medium-high heat with a drizzle of olive oil. Add Mumbai spice blend and garlic and cook, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season. • Once the sweet potatoes are done, add coriander to the tray and toss.