Indian-Spiced Sirloin Steak & Potatoes

While the potato is roasting, thinly slice the brown onion. Finely chop the garlic. Grate the carrot. Halve the cherry tomatoes. In a medium bowl, combine the Mumbai spice blend, a splash of water and a drizzle of olive oil. Add the sirloin steak, turning to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, brown mustard seeds and a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a large bowl.

Return the frying pan to a high heat. Drizzle the sirloin with olive oil and season on both sides. When the oil is hot, cook the sirloin for 2 minutes on each side for medium-rare, or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate to rest for 5 minutes.

While the sirloin is cooking, combine a drizzle of white wine vinegar and olive oil in a second large bowl. Season, then add the carrot, cherry tomatoes and baby spinach & cos lettuce mix, tossing to combine. Set aside. Transfer the roasted potato to the bowl with the onion and mustard seeds. Toss to combine. Season to taste.