Italian Beef & Creamy Pesto

While the veggies are roasting, finely chop the garlic. In a medium bowl, combine the beef rump, garlic, Italian herbs and a drizzle of olive oil with a pinch of salt and pepper. Set aside.

Tear the bake-at-home ciabatta into bite-sized chunks. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the ciabatta chunks and cook, stirring regularly, until golden and slightly crisp, 5-6 minutes. Season to taste. Transfer to a plate lined with a paper towel.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef in batches, until browned, 1-2 minutes. Transfer to a plate. TIP: Cooking the beef in batches helps it stay tender without stewing.

NEED TO UPDATE ABOVE WITH THIS: Place the beef rump between two sheets of baking paper. Pound the beef with a meat mallet or rolling pin until slightly flattened. Season the beef with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.

Finely chop the tomato. In a large bowl, combine the tomato, spinach & rocket mix, roasted veggies and balsamic vinaigrette. Toss to coat, then season to taste.