Beef Rump & Warm Brussels Sprout Salad

• Meanwhile, in a medium bowl, combine savoury seasoning and a drizzle of olive oil. Add beef rump, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• While beef is cooking, thinly slice red radish and brussels sprouts. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook Brussels sprouts with a splash of water, until tender, 4-5 minutes. Transfer to a medium bowl. Allow to cool slightly. • To bowl with Brussels sprouts, add radish, mixed salad leaves, Dijon mustard, the honey, a drizzle of vinegar and olive oil. Toss to combine. Season to taste.