Dukkah-Crusted Steak

Spread the sweet potato wedges over two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast for 25-30 minutes, or until tender.

While the sweet potato is roasting, slice each beef rump in half to get 1 steak per person. Place the beef rump steaks on a plate and drizzle with olive oil. Sprinkle with the dukkah and rub to coat the steaks. TIP: If the kids don't like dukkah, leave it off their steaks! TIP: Press down firmly to ensure the dukkah sticks to the steaks.

Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add 1/2 the beef steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak so cook a little less for rare, or a little longer for well done. Transfer to a plate and set aside to rest. Repeat with the remaining steaks.

While the steaks are resting, slice the cucumber into half-moons. Slice the apple into thin wedges. Roughly chop the roasted almonds. In a small jug or bowl, combine the vinegar, honey, 2 tbs of olive oil and a pinch of salt and pepper. In a large bowl, combine the cucumber, apple, almonds and mixed salad leaves and crumble in the fetta. Add the dressing and toss to coat. TIP: Dress your salad just before serving to keep the leaves crisp.