Tagliata with Roasted Garlic

Toss the sweet potato wedges in half of the olive oil and season with salt and pepper. Place on a lined oven tray and cook in the oven for 45 minutes or until golden and tender. Toss the cherry tomato in half of the remaining olive oil and add to a second lined oven tray with the garlic. Add to the oven in the last 25 minutes of the potato cooking time.

Meanwhile, lightly oil the premium beef rump steak and season with salt and pepper. Heat a medium frying pan over a medium- high heat. Add the steak and cook for 2-3 minutes on each side for medium rare or until cooked to your liking. Cooking times will vary depending on the thickness of your steak. Transfer the steak to a plate and cover with foil. Rest for 5 minutes. Then cut it into 1 cm thick slices. Tip: Don’t be tempted to skip resting the steak. It is an integral part of the cooking process to ensure your meat is tender.

Squeeze the flesh of one of the roasted garlic cloves into a small bowl. Add the balsamic vinegar and the remaining olive oil. Whisk with a fork until well combined. Season with salt and pepper. Toss the mixed salad leaves in the dressing and then divide between plates.